Mini Christmas Trees
Makes 4 trees
4-1 / 2 to 5 cups all-purpose flour
1 / 2 cup sugar
2 envelopes FLEISCHMANN’S RapidRise Yeast
1 teaspoon salt
1 / 2 cup water
1 / 2 cup milk
3 / 4 cup butter or margarine
2 large eggs
1 / 4 cup apricot jam, melted
1 / 2 cup mixed candied fruits
1 / 4 cup powdered sugar
In a small bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Heat water, milk and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Roll dough to about 1 / 2-inch thickness. Cut into 12 circles of 3 different sizes: 4 (5-inch) circles; 4 (3-1 / 2-inch) circles, and 4 (2-1 / 4-inch) circles. Snip diagonally (from right to left) around edge of each circle. Fold outer right corner towards the inside of the snip, forming triangles around the circle; pinch to seal. Place on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 350oF for 20 minutes or until golden. Remove from sheets; cool on wire racks.
Brush each circle with apricot jam; sprinkle with candied fruits. Assemble trees by stacking 1 (5-inch) circle, 1 (3-1 / 2-inch) circle, and 1 (2-1 / 4 –inch) circle. Repeat with remaining circles. Sprinkle with powdered sugar.
Serving size: 1 slice (1 / 16 of recipe or 1/ 4 of tree)
Serving weight: 3.5 ounces (89 grams)
Calories 290; Total fat 10 g; Saturated fat 6 g;
Cholesterol 50 mg; Sodium 250 mg; Carbohydrates 44 g; Dietary fiber 2 g; Sugars 14 g; Protein 6 g