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Fruited Wreath

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  Active dry yeast 2
  Warm water 1⁄2 Cup (8 tbs)
  Buttermilk 1 1⁄4 Cup (20 tbs)
  Eggs 2
  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
  Salt 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 375°.
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.

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Fruited Wreath Recipe