↞ recipe box start page
Category: Christmas
Prep Time: Cook Time: Total Time:
1 packet (1/4oz) active dry yeast (2 1/4 teaspoons)
1/4 cup warm water (about 110 degrees F)
1/2 cup warm milk (about 110 degrees F)
3 tablespoons sugar
1/4 cup butter, softened to room temperature
1 1/2 teaspoons salt
1 teaspoon cardamom powder
2 large eggs
2 teaspoons grated lemon peel
3 1/2 cups unbleached all-purpose flour
For the Cranberry-Almond Filling:
3/4 cup dried cranberries or cherries, soaked in 1/2 cup brandy or other liqueur
6 tablespoons butter, softened to room temperature
1/3 cup unbleached all-purpose flour
3/4 cup finely chopped blanched almonds
3 tablespoons sugar
1 teaspoon freshly grated lemon peel
1 teaspoon almond extract
For the Sugar Glaze:
1 cup powdered sugar
2 tablespoons water
1 tablespoon lemon juice
1/4 teaspoon cardamom powder
In a large mixing bowl, dissolve the yeast in the water and let it foam up for a minute or two. Blend in the milk, sugar, butter, salt, cardamom, eggs and lemon peel. Stir in two cups of the flour, one cup at a time. Beat for 2 minutes. Add remaining flour 1/2 cup at a time until you have a soft, workable dough. Note: You might not use all the flour.
Dump the dough out onto a lightly floured board and knead until smooth, about 5 to 10 minutes, adding more flour if needed to prevent sticking. Place in a lightly oiled mixing bowl large enough to accommodate dough when doubled in size. Cover with plastic wrap and let it rise in a warm place until doubled (about 1 1/2 hours).
Meanwhile, prepare the Cranberry-Almond Filling: Drain the dried fruit of its liqueur and reserve for another use. In a small bowl, combine the drained fruit with remaining filling ingredients. Cover and refrigerate.
When dough has risen and doubled in size, punch it down and turn it out onto a lightly floured board, kneading just enough to release any air bubbles. Roll the dough into a 9- by 30-inch rectangle. Crumble the filling over the dough to within 1 inch of the edges. Starting along a long side, tightly roll up the dough, pinching edge against loaf to seal. With a sharp knife, cut roll in half lengthwise, carefully turn cut sides up, and loosely twist ropes around each other, keeping cut sides up.
Carefully transfer the wreath to a greased and floured baking sheet and shape into a wreath, pinching ends together to seal. Let it rise, uncovered, in a warm place until puffy, about 45 minutes.
Preheat oven to 350 degrees F. Bake wreath until lightly browned, about 25 minutes. While wreath is baking, Prepare Sugar Glaze by stirring together ingredients until smooth.
When wreath is done, transfer to a cooling rack with wide spatulas or a pizza peel. Cool for a few minutes then drizzle the glaze over the warm wreath. Serve sliced with extra butter if you're feeling decadent.
The wreath can be prepared up to 2 days ahead of time, cooled completely and wrapped tightly in foil. Store at room temperature then re-heat at 350 degrees for 10-15 minutes, drizzling the glaze just before serving.
Makes about 12 servings.
view more member recipes
Holiday Breakfast Wreath with Cranberry-Almond Filling
Category: Christmas
Prep Time: Cook Time: Total Time:
1 packet (1/4oz) active dry yeast (2 1/4 teaspoons)
1/4 cup warm water (about 110 degrees F)
1/2 cup warm milk (about 110 degrees F)
3 tablespoons sugar
1/4 cup butter, softened to room temperature
1 1/2 teaspoons salt
1 teaspoon cardamom powder
2 large eggs
2 teaspoons grated lemon peel
3 1/2 cups unbleached all-purpose flour
For the Cranberry-Almond Filling:
3/4 cup dried cranberries or cherries, soaked in 1/2 cup brandy or other liqueur
6 tablespoons butter, softened to room temperature
1/3 cup unbleached all-purpose flour
3/4 cup finely chopped blanched almonds
3 tablespoons sugar
1 teaspoon freshly grated lemon peel
1 teaspoon almond extract
For the Sugar Glaze:
1 cup powdered sugar
2 tablespoons water
1 tablespoon lemon juice
1/4 teaspoon cardamom powder
In a large mixing bowl, dissolve the yeast in the water and let it foam up for a minute or two. Blend in the milk, sugar, butter, salt, cardamom, eggs and lemon peel. Stir in two cups of the flour, one cup at a time. Beat for 2 minutes. Add remaining flour 1/2 cup at a time until you have a soft, workable dough. Note: You might not use all the flour.
Dump the dough out onto a lightly floured board and knead until smooth, about 5 to 10 minutes, adding more flour if needed to prevent sticking. Place in a lightly oiled mixing bowl large enough to accommodate dough when doubled in size. Cover with plastic wrap and let it rise in a warm place until doubled (about 1 1/2 hours).
Meanwhile, prepare the Cranberry-Almond Filling: Drain the dried fruit of its liqueur and reserve for another use. In a small bowl, combine the drained fruit with remaining filling ingredients. Cover and refrigerate.
When dough has risen and doubled in size, punch it down and turn it out onto a lightly floured board, kneading just enough to release any air bubbles. Roll the dough into a 9- by 30-inch rectangle. Crumble the filling over the dough to within 1 inch of the edges. Starting along a long side, tightly roll up the dough, pinching edge against loaf to seal. With a sharp knife, cut roll in half lengthwise, carefully turn cut sides up, and loosely twist ropes around each other, keeping cut sides up.
Carefully transfer the wreath to a greased and floured baking sheet and shape into a wreath, pinching ends together to seal. Let it rise, uncovered, in a warm place until puffy, about 45 minutes.
Preheat oven to 350 degrees F. Bake wreath until lightly browned, about 25 minutes. While wreath is baking, Prepare Sugar Glaze by stirring together ingredients until smooth.
When wreath is done, transfer to a cooling rack with wide spatulas or a pizza peel. Cool for a few minutes then drizzle the glaze over the warm wreath. Serve sliced with extra butter if you're feeling decadent.
The wreath can be prepared up to 2 days ahead of time, cooled completely and wrapped tightly in foil. Store at room temperature then re-heat at 350 degrees for 10-15 minutes, drizzling the glaze just before serving.
Makes about 12 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Chocolate Almond Bubble Wreath
by sgre52160
1 16-ounce loaf frozen sweet roll dough or frozen white roll dough 1/2 cup granulated sugar 1 teaspoon unsweetened Dutch-process cocoa powder or unsweetened cocoa powder 1 teaspoon ground c
by sgre52160
1 16-ounce loaf frozen sweet roll dough or frozen white roll dough 1/2 cup granulated sugar 1 teaspoon unsweetened Dutch-process cocoa powder or unsweetened cocoa powder 1 teaspoon ground c
Cranberry Holiday Strata
by ICOOK2
4 slices whole wheat bread, cut into 1/4-inch cubes 3 ounces (1 cup) dried cranberries 6 ounces (1 1/4 cup) reduced-fat Monterey jack cheese, cut into 1/4-inch cubes 1 (12 ounce) can evaporated ski
by ICOOK2
4 slices whole wheat bread, cut into 1/4-inch cubes 3 ounces (1 cup) dried cranberries 6 ounces (1 1/4 cup) reduced-fat Monterey jack cheese, cut into 1/4-inch cubes 1 (12 ounce) can evaporated ski
Cranberry Holiday Salad
by ICOOK2
1 sm. box red jello (can be strawberry, cherry or any flavor that is red, regular or sugar-free) 1 reg. size can cranberry sauce (jelled or whole berry) 1 sm. can crushed pineapple 1/2 C. choppe
by ICOOK2
1 sm. box red jello (can be strawberry, cherry or any flavor that is red, regular or sugar-free) 1 reg. size can cranberry sauce (jelled or whole berry) 1 sm. can crushed pineapple 1/2 C. choppe
Almond Buttercream Cake With Amaretto Filling
by sgre52160
Yield: 1 (9-inch) cake 2 cups heavy whipping cream 2 cups sliced almonds, toasted 3/4 cup unsalted butter, softened 2 1/4 cups sugar 6 large eggs 1 teaspoon vanilla extract 1 teaspoon almond
by sgre52160
Yield: 1 (9-inch) cake 2 cups heavy whipping cream 2 cups sliced almonds, toasted 3/4 cup unsalted butter, softened 2 1/4 cups sugar 6 large eggs 1 teaspoon vanilla extract 1 teaspoon almond
Holiday Cranberry-orange Slices
by ICOOK2
Ingredients 1 cup unsalted butter, softened 1/2 cup sugar 1/2 tsp. salt 1 egg yolk 1 tsp. vanilla 2-1/4 cups all-purpose flour 1/2 cup dried cranberries, finely chopped 1
by ICOOK2
Ingredients 1 cup unsalted butter, softened 1/2 cup sugar 1/2 tsp. salt 1 egg yolk 1 tsp. vanilla 2-1/4 cups all-purpose flour 1/2 cup dried cranberries, finely chopped 1
view more member recipes
related CDKitchen recipes
Almond Bars
Easy Holiday Cherry Pie
Cranberry Pineapple Spritzer
Ham Florentine Wreath
Turkey Cranberry Wreath
Pretzel Wreath
Cherry Pie Cake
Cranberry Pecan Wreath
Cream Cheese Christmas Wreath
Almond Paste Treats
Recipe Quick Jump