Cranberry Wreaths Recipe

1. In a large bowl, combine 1½ cups flour, sugar, undissolved yeast, and salt.

2. Heat milk, butter, and water until very warm (120 degrees to 130 degrees F). Gradually add to flour mixture and beat for 2 minutes at medium speed of electric mixer, scraping the bowl occasionally.

3. Add eggs and ½ cup flour, then beat for 2 minutes at high speed, scraping the bowl occasionally.

4. With a spoon, stir in enough remaining flour to make a stiff batter. Cover tightly with plastic wrap and refrigerate for 2 to 24 hours.

Cranberry Filling:

1. In a medium saucepan, combine chopped cranberries, ½ cup sugar, and 1½ teaspoons grated orange peel.

2. Bring to boil over medium heat. Reduce heat, simmer, stirring frequently, for 5 minutes or until very thick.

3. Remove mixture from heat and let cool.

To Bake:

1. Remove dough from refrigerator. Punch dough down, then remove to a lightly floured surface.

2. Roll to 21×12-inch rectangle. Spread cranberry filling over dough to within ½ inch of edges.

3. Fold crosswise in thirds, to enclose filling, making a 12×7-inch rectangle. Press edges to seal. Cut dough into 12 (1-inch) strips.

4. Holding ends of each strip, twist three times. Pinch together ends of each twisted strip to form wreaths. Place on greased baking sheets.

5. Cover and let rise in a warm, draft-free place for about 30 to 45 minutes until almost doubled in size.

6. Bake at 400 degrees F for 12 to 15 minutes or until done, switching positions of sheets halfway through baking time for even browning.

7. Remove wreaths from baking sheets and let cool on wire racks. Frost wreaths with powdered sugar icing, if desired.

Powdered Sugar Frosting:

1. In a bowl, combine powdered sugar, 4 to 5 teaspoons evaporated milk, and ½ teaspoon Spice Islands Pure Vanilla Extract. Stir until smooth