Festive Fruit Wreath Recipe

Summary

Health IndexAverageCuisine
MethodSpeciality
Main IngredientInterest Group

Ingredients

 Granulated sugar1 Teaspoon
 Warm water125 Milliliter (1/2 Cup)
 Active dry yeast1⁄4 Ounce (1 Package)
 Butter125 Milliliter, softened (1/2 Cup)
 Eggs2
 Milk175 Milliliter (3/4 Cup)
 Vanilla1 Teaspoon
 All purpose flour1 Liter (4 1/3 Cups)
 Granulated sugar50 Milliliter (1/4 Cup)
 Salt1 Teaspoon
 Cinnamon1⁄2 Teaspoon
For filling
 Egg white1
 Icing sugar125 Milliliter (1/2 Cup)
 Rum2 Tablespoon
 Rum/Orange juice25 Milliliter (2 Tablespoon)
 Chopped candied fruit375 Milliliter (1 1/2 Cups)
 Currants125 Milliliter (1/2 Cup)
For glaze
 Icing sugar50 Milliliter (1/4 Cup)

Nutrition Facts

Serving size: Complete recipe

Calories 7138 Calories from Fat 1123

% Daily Value*

Total Fat 128 g196.8%

Saturated Fat 72.3 g361.3%

Trans Fat 0 g

Cholesterol 709.2 mg236.4%

Sodium 2611.3 mg108.8%

Total Carbohydrates 1336 g445.2%

Dietary Fiber 41.2 g164.8%

Sugars 551.6 g

Protein 132 g263.2%

Vitamin A 78.4% Vitamin C 85.6%

Calcium 57.9% Iron 287.4%

*Based on a 2000 Calorie diet

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.
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