Cherry Christmas Wreath
This receipt appeared originally in:
Ruth Russell:  The Liberated Cook, Highway Book Shop, Cobalt, ON   P0J 1C0
  • 1 loaf frozen bread dough, about 1 lb. (shown thawed to the right)
  • 3 Tbsp soft butter
  • 1/2 cup brown sugar
  • 1/2 cup chopped candied fruit
  • 1 cup icing sugar
  • candied cherry halves, red and green
  • thawed dough
    1.  Thaw dough overnight in refrigerator or for 2 to 3 hours at room temperature. Keep covered with plastic wrap or lid to prevent drying.

    2.  Roll and stretch dough into a 8 x 24 inch rectangle if you can get it that big. Brush with butter and sprinkle with brown sugar and chopped fruit as shown to the right.

    rolled out with fruit
    3.  Roll up from long side like a jelly roll, shape into a ring and place on a greased cookie sheet or 12" pizza pan (as shown) with the seam up to reduce leakage.

    4.  Cover with a loose tent of aluminium foil or other cover and let rise for 3 hours at room temperature; or heat oven to 225°F, turn oven off, place wreath inside and let rise for 1 hour.  If desired, cut ring almost to the centre with scissors to make 12 sections.

    rolled up
    I fashioned a 5" high cover using some aluminium roof flashing, pop rivets and
    masking tape for rising in the oven:
    custom cover
    Here is the wreath after rising for an hour 
    in the warm oven.  If it has leaked a bit, 
    just pretend it hasn't and carry on:
    5.  Bake in 350°F oven for 30 minutes. If it leaks, quickly pour liquid (before it hardens!) back into and on top of wreath as shown.

    6.  While wreath is still warm, combine icing sugar with enough hot water or milk to make a smooth icing. Spread on wreath and decorate with candied cherry halves. The icing should drip down the sides a bit.  See photo at top.

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