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Festive Fruit Wreath

Canadian.Recipes's picture
Ingredients
  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)
  Eggs 2
  Milk 175 Milliliter (3/4 Cup)
  Vanilla 1 Teaspoon
  All purpose flour 1 Liter (4 1/3 Cups)
  Granulated sugar 50 Milliliter (1/4 Cup)
  Salt 1 Teaspoon
  Cinnamon 1⁄2 Teaspoon
For filling
  Egg white 1
  Icing sugar 125 Milliliter (1/2 Cup)
  Rum 2 Tablespoon
  Rum/Orange juice 25 Milliliter (2 Tablespoon)
  Chopped candied fruit 375 Milliliter (1 1/2 Cups)
  Currants 125 Milliliter (1/2 Cup)
For glaze
  Icing sugar 50 Milliliter (1/4 Cup)
Directions

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 375°F (190°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 325°F/I60°C oven for 10 to 15 minutes.)
GLAZE: Mix icing sugar with rum; brush over wreath.
Serve warm.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Occasion: 
Christmas
Course: 
Fruit Dessert
Interest: 
Party

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