3-1/2 to 4 cups flour
1/4 cup sugar
1 tsp salt (1 1/2 tsp kosher isn’t too much)
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.
Smaller sized rolls:
Roll out as usual, but to the size of 17″ wide by 15″ high. When folding, fold down from the top and up from the bottom to make the size the 17″ wide by 5″ high. Cut these into 23 slices of 3/4″ each, making 23 rolls. Bake 12 to 14 minutes at 375°. 2025
