Festive Fruit Wreath
|Granulated sugar||1 Teaspoon|
|Warm water||125 Milliliter (1/2 Cup)|
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Butter||125 Milliliter, softened (1/2 Cup)|
|Milk||175 Milliliter (3/4 Cup)|
|All purpose flour||1 Liter (4 1/3 Cups)|
|Granulated sugar||50 Milliliter (1/4 Cup)|
|Icing sugar||125 Milliliter (1/2 Cup)|
|Rum/Orange juice||25 Milliliter (2 Tablespoon)|
|Chopped candied fruit||375 Milliliter (1 1/2 Cups)|
|Currants||125 Milliliter (1/2 Cup)|
|Icing sugar||50 Milliliter (1/4 Cup)|
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 375Â°F (190Â°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 325Â°F/I60Â°C oven for 10 to 15 minutes.)
GLAZE: Mix icing sugar with rum; brush over wreath.