Tuesday, November 29, 2016

Cranberry Orange Wreath

Here is a lovely addition to your holiday table, adapted from a recipe for a Cranberry Almond Wreath in an old  Robin Hood recipe Christmas recipe book.  I have made several different versions over the years and switched it up to use my favorite refrigerator roll dough.  Preparing the dough the previous day simplifies the process. This year I have omitted the almonds and added orange zest.  


 


Dough:
  • 2 cups very warm water
  • 1/4 cup potato flakes (instant mashed potatoes)
  • 1/2 cup sugar
  • 1 tablespoon salt
  • 2 eggs beaten
  • 1/2 cup butter or margarine
  • 2 tablespoons yeast (instant, fast rising) 
  • 6 cups flour
  Filling:
  • 1/2 cup softened butter
  • 1 cup brown sugar, packed 
  • 1 Tablespoon cinnamon
  • 1 cup dried cranberries, coarsely chopped
  • zest of 1 large orange
Glaze:
  • 2 cups icing sugar 
  • 4 T orange juice
  • zest 1 large orange
  1. Stir together the water, potato flakes, sugar and salt.
  2. Add eggs and softened butter, then yeast mixed with 3 cups flour.
  3. Beat with mixer on high speed.
  4. Add remaining flour, 1/2 cup at a time, until a knead-able dough is obtained ... knead well.
  5. Place in a greased, covered bowl in the refrigerator for at least two hours or overnight.
  6. Divide dough into two equal portions.
  7. On a floured or greased surface, roll each portion of dough into a 16 x 12 inch rectangle.
  8. Spread with butter.
  9. Combine brown sugar, cinnamon, cranberries and zest and spread half the mixture over buttered dough. (Use 1/2 of this filling for each wreath.)
  10. Roll up jelly roll-style, starting with a long edge. Pinch seam to seal. Transfer to a parchment lined  pizza pan or large cookie sheet, seam side down.  Shape into a ring, pinching ends together to seal.
  11. Using kitchen shears or serrated knife, start at outside edge and cut 2/3 of the way through the ring at 1" intervals. 
  12. Separate slices slightly and twist to show filling.
  13. Cover and let rise in warm place until doubled in size (at least one hour).
  14. Bake at 350° F / 190°C for 20 minutes or until golden.
  15. For glaze...mix icing sugar, orange juice and orange zest.  Spread over wreaths.
  16.  Garnish with additional chopped cranberries, if desired.
Yield: 2 wreaths
* For another version of the edible Christmas wreath, check out Anneliese's recipe for the Christmas Fruit and Nut Wreath featured in  our Celebrations cookbook.


 






 

3 comments:

  1. Wow - it looks so pretty. I have made Anneliese's version and we love it. I have never made refrigerator dough but would love to try it.

    ReplyDelete
  2. I make this almost every year - it is so good. It's a great thing to gift your neighbours with. Although I don't always get my wreaths as perfectly round and even as yours is!

    ReplyDelete
  3. I will try that! But I would add some sliced, toasted almonds :) Gorgeous job!

    ReplyDelete