Festive Fruit Wreath Recipe
Personally, I think that this Festive Fruit Wreath is the best in the world. That is why I am excited about sharing this with you. No other ingredient will make Festive Fruit Wreath taste so yummy than Fruits. I hope that this Festive Fruit Wreath recipe is suited to your tastes and wish you luck in preparing it.
Ingredients
1 tsp granulated sugar 5 mL
1/2 cup warm water 125 mL
1 pkg active dry yeast
1/2 cup butter, softened 125 mL
2 eggs
3/4 cup milk 175 mL
1 tsp vanilla 5 mL
4-1/3 cups all purpose flour 1.075 L
1/4 cup granulated sugar 50 mL
1 tsp salt 5 mL
1/2 tsp cinnamon 2 mL
Filling
1 egg white
1/2 cup icing sugar 125 mL
2 tbsp rum or orange juice 25 mL
1-1/2 cups chopped candied fruit 375 mL
1/2 cup currants 125 mL
Glaze
1/4 cup icing sugar 50 mL
2 tbsp rum or orange juice 25 mL
Directions
Dissolve 1 tsp (5 mL) sugar in warm water; sprinkle with yeast and let stand for 10 minutes or until frothy.
In large bowl, beat together butter, eggs, milk, vanilla and yeast mixture to make lumpy mixture.
Combine flour, 1/4 cup (50 mL) sugar, salt and cinnamon; gradually stir into butter mixture until too stiff to handle.
Turn out dough onto lightly floured surface; knead for about 10 minutes or until smooth and elastic, kneading in up to 3 tbsp (50 mL) more flour if necessary.
Place in lightly greased bowl, turning to grease all over.
Cover with plastic wrap and let rise in warm spot for 1 hour or until doubled in bulk.
Punch down dough.
On lightly floured surface, roll out dough into 20 x 13 inch (50 x 33 cm) rectangle.
FILLING: In bowl, beat together egg white, icing sugar and rum; stir in fruit and currants.
Spread over dough, leaving 1 inch (2.5 cm) border on one long side.
Starting at other long side, tightly roll up jelly roll style,ing seam to seal; cut into 18 slices.
On greased pizza pan or baking sheet, overlap slices to form wreath with 12 inch (30 cm) outside diameter.
Cover with cloth; let rise for 45 minutes or until doubled in bulk.
Bake in 375°F (190°C) oven for 30 to 35 minutes or until sides sound hollow when tapped.
Let cool slightly. (Wreath can wrapped and frozen for up to 1 month. Let thaw at room temperature for 2 hours. Reheat, covered, in 325°F/I60°C oven for 10 to 15 minutes.)
GLAZE: Mix icing sugar with rum; brush over wreath.
Serve warm.
In large bowl, beat together butter, eggs, milk, vanilla and yeast mixture to make lumpy mixture.
Combine flour, 1/4 cup (50 mL) sugar, salt and cinnamon; gradually stir into butter mixture until too stiff to handle.
Turn out dough onto lightly floured surface; knead for about 10 minutes or until smooth and elastic, kneading in up to 3 tbsp (50 mL) more flour if necessary.
Place in lightly greased bowl, turning to grease all over.
Cover with plastic wrap and let rise in warm spot for 1 hour or until doubled in bulk.
Punch down dough.
On lightly floured surface, roll out dough into 20 x 13 inch (50 x 33 cm) rectangle.
FILLING: In bowl, beat together egg white, icing sugar and rum; stir in fruit and currants.
Spread over dough, leaving 1 inch (2.5 cm) border on one long side.
Starting at other long side, tightly roll up jelly roll style,ing seam to seal; cut into 18 slices.
On greased pizza pan or baking sheet, overlap slices to form wreath with 12 inch (30 cm) outside diameter.
Cover with cloth; let rise for 45 minutes or until doubled in bulk.
Bake in 375°F (190°C) oven for 30 to 35 minutes or until sides sound hollow when tapped.
Let cool slightly. (Wreath can wrapped and frozen for up to 1 month. Let thaw at room temperature for 2 hours. Reheat, covered, in 325°F/I60°C oven for 10 to 15 minutes.)
GLAZE: Mix icing sugar with rum; brush over wreath.
Serve warm.
