 Cranberry-Pecan Wreath
Makes 1 (8-inch) coffeecake
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Image © Publications International, Ltd.
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Cranberry-Pecan Wreath
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Ingredients
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1/2
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cup milk
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1
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large egg
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1/4
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cup butter or margarine, cut up
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1/2
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teaspoon salt
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2-1/2
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cups bread flour
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1/4
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cup sugar
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2
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teaspoons FLEISCHMANN'S® Bread Machine Yeast
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Cranberry-Pecan Filling (recipe follows)
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Orange Glaze (recipe follows)
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Bread Machine Directions
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Add all ingredients except filling and glaze to bread machine pan in the order suggested by manufacturer. Select dough/manual cycle. When cycle is complete, remove dough to floured surface. If necessary, knead in enough flour to make dough easy to handle. Roll dough to 26×6-inch rectangle; spread Cranberry-Pecan Filling over dough to within 1/2 inch of edges. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal. Form into ring; join ends, pinching to seal. Transfer to greased large baking sheet. Cover and let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.
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Bake at 350°F for 30 to 35 minutes or until done. Remove from pan; cool on wire rack. Drizzle with Orange Glaze; decorate with additional cranberries, orange slices and pecan halves, if desired.
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Cranberry-Pecan Filling
In medium saucepan, combine 1 cup finely chopped fresh or frozen cranberries, 2/3 cup firmly packed brown sugar and 1/4 cup butter or margarine. Bring to a boil over medium-high heat. Reduce heat and simmer 4 to 6 minutes or until very thick, stirring frequently. Remove mixture from heat; stir in 1/2 cup toasted chopped pecans.
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Orange Glaze
In small bowl, cream 1-1/2 tablespoons butter or margarine with 1 cup sifted powdered sugar. Add 1 to 2 tablespoons milk and 1-1/2 teaspoons freshly grated orange peel. Stir until smooth.
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© ACH Food Companies, Inc.
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Printed
from fbnr.com
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