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How To make Cranberry Orange Holiday Wreath
3 3/4 c Flour, all-purpose 1 c Cranberries, finely
chopped 2 pk Yeast, rapid rise 1/2 c Orange segments, chopped
1/2 ts Salt 3 tb Honey
1/2 c Milk 3/4 c Nabisco 100% bran
1/4 c Water 1/2 c Pecans, toasted and
chopped 1/4 c Honey Confectioners' Sugar Glaze
1/4 c Margarine 1 c Confectioners' sugar
2 Eggs 5 ts Milk
Pam 1/2 ts Vanilla extract Cranberry Orange Nut Filling Prepare Cranberry Orange Nut Filling; set aside. In a large bowl, combine 1 1/2 cups flour, undissolved yeast and salt. Heat milk, water, honey and margarine until very warm (125 to 130 degrees F); stir into dry mixture. Mix in 1 egg and enough remaining flourto make soft dough. On lightly floured surface, knead until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes. On floured surface, roll dough to 16X9-inch rectangle. Spread with Cranberry Orange Nut Filling to within 1/2-inch of dough edges. Roll up from long edge as for jelly roll; pinch seam to seal. Place, seam-side down, on baking sheet sprayed with cooking spray. Form into a ring and pinch ends to seal. With sharp knife, cut slits starting from outer edge, 2/3 of the way through dogh at 1-inch intervals. Turn each section on its
side to show filling. Spray dough with cooking spray. cover; let rise in warm draft-free place until doubled in size, about 30to45 minutes. Beat remaining egg; brush on dough. Bake at 375 degrees for 25-35 minutes or until done. Tent with foil during last 10 minutes of baking to prevent over browning. remove from sheet; coon on wire rack. Drizzle with confectioners sugar glaze. **Cranberry Orange Nut Filling: In medium saucepan, heat cranberries, orange segments and honey to a boil. Reduce heat; simmer for 5 to 10 minutes, stirring occasionally, or until thickened. Stir in Bran and Pecans,. cool completely. **Glaze: Beat sugar, milk and extract until smooth. (Start with 4 teaspoons milk and add as needed). -----
How To make Cranberry Orange Holiday Wreath's Videos
A Slow Living Christmas | Orange and Cranberry Garland
⭐Instagram hand.and.harvest
This year I decided to make this Christmas a slow one and make natural decorations and I'm so glad I did! The oranges smell amazing and the cranberries have such a beautiful deep red color. If you've never tried making orange and cranberry garlands, give it a try this year!
They are so simple to make, you just need some string and a needle and then you can combine the fruit any way you want. I went for separate garland for each, but you can do both on one string and it will look beautiful too! You can even make ornaments with them as well.
To dry oranges :
1. Preheat oven to 200 F
2. Slice oranges thinly and evenly and pat excess liquid
3. Place sliced oranges on cooling rack and places onto oven rack with no cookie sheet underneath
4. Dry for about 2 hours. (Keep an eye on them as some will dry out much faster than others. Some of mine took an hour and a half.)
#natural christmas decorations #slow living #traditional living
The Best CRANBERRY-ORANGE BUN WREATH
#weekendatthecottage #breadrecipe #holidaybaking
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A festive treat for a holiday breakfast or brunch, this CRANBERRY-ORANGE BUN WREATH is the star attraction!
Don’t think twice about making this CRANBERRY-ORANGE BUN WREATH, just do it!
There are four keys moments in this recipe: making a yeast dough, creating the cranberry-orange filling, shaping the wreath and garnishing the finished baked good. They’re all pretty simple so fear not, you got this!
GO DOUGH
If you’ve never made a yeast dough before, this is the one to begin with. The only other suggestion is to check the expiration date on your active dry yeast before you begin. Fresh yeast is the only way to go.
ADDED FLAVOUR
You know us, always trying to make things memorable. In the case of this beautiful baked good, we thought we’d add two flavour enhancements to the dough itself. Dried and candied fruit in a yeast dough is nothing new; we often see it in challah and panettone bread recipes.
We had some leftover candied orange peel from our HOLIDAY FRUITCAKE, plus some dried cranberries on hand. Sprinkling them onto the freshly made dough and folding them in is an easy step and welcome addition to the dough. They also look lovely when you slice into the finished bun wreath.
FILLING
The filling for our rolled wreath also springboards from the cranberry-orange flavour combo, but this time we use fresh cranberries and an orange.
Cooking the chopped cranberries and orange on medium heat with a bit of brown sugar is also easy work. The addition of the pure almond extract to the filling takes it to a whole other level. Sweetened cranberries and orange cooked with a fragrant nuttiness is so perfect.
IN SHAPE
Getting your bun wreath in shape will be easier than you think. To begin, simply roll out the risen dough into a rectangle. Next step is to spread the cooled filling out across the surface evenly. I suggest spreading the filling right to the edge of the dough so that you get a nice pinwheel when rolled up.
Next step is to create a log out of the large rectangle of dough. It’s surprisingly easy to work with and you’ll be able to coax it into a log in no time. Be sure to make clean trimming cuts on each end of the log, keeping the look super professional.
Although you can bake your bun wreath on a parchment-lined baking tray, we found a pizza stone worked perfectly for the task. The circular stone acts as a guide for when you transfer the log and gather the two ends to create the wreath shape.
CUT AND TWIST
Cutting the slits into the wreath and then twisting them to reveal the pinwheel centre is the final step before covering it and leaving to rise for an hour before baking. We suggest sharpening your favourite utility knife before you do to ensure clean cuts into the dough.
Speaking of clean cuts, we also think wiping the knife between cuts is also a good idea. The cranberry-orange filling is a little wet and very colourful, but it also clings to the knife. A clean blade keeps the sliced dough clean.
THE BAKE
Baking your CRANBERRY-ORANGE BUN WREATH requires no special direction or skill. Our 30 minute cook time worked perfectly during the testing of the recipe. You’ll know your wreath is done when the outside is a rich golden colour and a cake tester comes away clean.
THE BIG FINISH
The big finish for our bun wreath isn’t just big, it’s also fun. You’re going to toast sliced almonds in a warm skillet on stovetop. It’s a simple step but can go awry in seconds if you leave the almonds unattended. We suggest you stay close to the skillet, gently tossing them about in the pan until they reach that lovely golden colour.
The second part of the finishing touches is a wonderful glaze made using readily available ingredients. It’s important that the butter and milk are both at room temperature before you make it. This ensures the glaze mixes up to a light creaminess.
Applying the glaze to the finished bun wreath is made easier using a lazy Susan.
ENJOY
Now, as stunning and gorgeous as this freshly made breakfast or brunch idea looks, trust us, it tastes even better. There’s something so enjoyable about a flavourful light bread with little tidbits of cranberries and orange peel, ribboned with a tangy filling that's flavoured with a hint of almond. It truly is a favourite for the holidays or special occasions!
A CRANBERRY-ORANGE BUN WREATH is the perfect beginning to a memorable day!
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How to Make Dried Orange & Blood Orange Garlands: An Easy Christmas Decor Tutorial
Decorate with dried orange slices this holiday season! This project is one of my favorites because it's so straightforward and simple! All you need is an oven and some oranges. I was super happy with the way this garland turned out - especially with the added color pop of red from the blood orange. Happy Holidays!!
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