Cranberry Wreaths

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A festive way to use fresh cranberries, perfect for a holiday brunch!

12 wreaths
3-1/2 to 4 cups all-purpose flour
1/4 cup sugar
1 (2-1/4 tsp.) envelope Fleischmann's® Quick Rise Yeast
1 teaspoon salt
3/4 cup evaporated milk
1/4 cup butter OR margarine
1/4 cup water
2 eggs
Cranberry Filling
1 cup finely chopped cranberries, fresh OR frozen
1/2 cup sugar
1-1/2 teaspoons freshly grated orange peel
Powdered Sugar Icing
1 cup powdered sugar
4 to 5 teaspoons evaporated milk
1/2 teaspoon pure vanilla extract

Combine 1-1/2 cups flour, sugar, undissolved yeast, and salt in large mixer bowl. Heat milk, butter, and water until very warm (120° to 130°F). Gradually add to flour mixture; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours. 

To make Cranberry Filling, combine all filling ingredients in a small saucepan over medium heat. Bring to boil; reduce heat to low and simmer 5 minutes or until thickened, stirring frequently. Remove from heat and let cool.  Do not refrigerate.

Remove dough from refrigerator. Punch dough down. For easier shaping, let dough rest 5 to 10 minutes at room temperature. Roll to 21 x 12-inch rectangle on lightly floured surface. Spread Cranberry Filling over dough to within 1/2 inch of edges. Fold crosswise in thirds, to enclose filling, making a 12 x 7-inch rectangle. Press edges to seal. Cut dough into 12 (1-inch) strips. Holding ends of each strip, twist three times. Pinch together ends of each twisted strip to form wreaths; place on greased baking sheets. Cover; let rise in warm, draft-free place until almost doubled in size, about 30 to 45 minutes.

Bake at 400°F for 12 to 15 minutes or until golden brown, switching positions of sheets halfway through baking time for even browning. Remove wreaths from baking sheets; let cool on wire racks. Drizzle wreaths with Powdered Sugar Icing.

To make Powdered Sugar Icing, combine all icing ingredients in a small bowl. Stir until smooth. For easy drizzling, transfer icing to resealable plastic bag; snip corner of bag and squeeze icing onto wreaths.

Total Time
Rise Time 2 to 24 hours + 30 to 45 minutes
Bake Time 12 to 15 minutes
Nutritional Facts
Total Fat grams 6.00
Saturated Fat grams 3.00
Cholesterol milligrams 30.00
Sodium milligrams 263.00
Total Carbohydrates grams 45.00
Dietary Fiber grams 2.00
Protein grams 6.00
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