|Active dry yeast||2|
|Warm water||1⁄2 Cup (8 tbs)|
|Buttermilk||1 1⁄4 Cup (20 tbs)|
|All purpose flour||5 1⁄2 Cup (88 tbs)|
|Butter||1⁄2 Cup (8 tbs), softened|
|Sugar||1⁄2 Cup (8 tbs)|
|Baking powder||2 Teaspoon|
|Pecans||1⁄2 Cup (8 tbs), chopped|
|Lemon peel||1 Tablespoon, grated|
Dissolve yeast in warm water.
Add buttermilk, eggs, 2 1/2 cups of the flour, the butter, sugar, baking powder and salt.
Blend 1/2 minute on low speed, scraping bowl constantly.
Beat 2 minutes medium speed, scraping bowl occasionally.
Stir in remaining flour, the pecans, lemon peel and candied fruit.
Turn dough onto floured board; knead 5 minutes or about 200 turns.
Roll dough into strip, 24x6 inches.
Cut into 3 strips, each 24x2 inches; braid loosely.
On greased baking sheet, twirl braid into wreath shape and pinch ends to seal.
Let rise in warm place until double, about 1 hour.
Heat oven to 375Â°.
Bake about 30 minutes.
If desired, brush wreath with Thin Glaze: Mix 1/2 cup confectioners' sugar and 1 tablespoon milk; decorate with candied cherries and leaf shapes made from angelica.