3-1/2 to 4 cups flour
1/4 cup sugar
1 tsp salt
1/4 cup butter
1 cup warm milk
1 package active dry yeast
2 eggs
Cranberry Filling
1 cup finely chopped cranberries (250 grams)
1/2 cup sugar
1-1/2 teaspoons grated orange peel
Glaze
1 cup powdered sugar
1 tbsp softened butter
1 tbsp milk
Dissolve yeast in warm milk. Mix dry ingredients together and cut in butter. Add milk mixture and eggs. Mix to make a soft dough. Cover loosely with plastic wrap; refrigerate for 2 to 24 hours.
Make filling by boiling ingredients together for 5 minutes. Cool.
Make glaze by stirring ingredients together, adding more liquid if necessary.
Punch dough down. Roll to 21″ x 12″ rectangle. Spread surface with Cranberry Filling. Fold 1/3 of the dough to the middle from the 12″ side. Fold the second side over on top, making a 12″ x 7″ rectangle. Press edges to seal. Cut dough into 12 one-inch strips. Holding the ends of each strip, twist in opposite directions three times. Pinch ends of each twisted strip to form wreaths. Place on two greased baking sheets. Cover; let rise in warm, draft-free place until almost doubled in size, about 30 minutes.
Bake at 400° for 14 minutes, or until done. Remove from baking sheets; cool on wire racks. Frost with Glaze. Makes 12 wreaths.
These can be made as 12 rolls in a 9×13 pan. Roll out to 12” x 21”; roll up long side and cut in 12 pieces. Bake at 350° for 20-25 minutes.
