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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Cranberry Salad Ring | Christmas Cooking | Jello Mold
I fondly remember so many of these very similar cranberry jello ring desserts/salads from many a holiday past. They pair well with just about any main course providing a sweet and tart salad that is pretty easy to put together. We use fresh cranberries, but frozen would work just as well.
Cranberry Salad Ring (serves 12)
1 pound, 452g, fresh or frozen cranberries
3 cups, 709ml, water
2 cups, 460g, white granulated sugar
2 packages 3 ounces, 85g, each cherry jello
½ teaspoon kosher salt
1½ cups chopped celery
1 cup, 120g, chopped nuts, I used pecans
2 cans, 11 ounces, 312g, mandarin oranges, drained
Simmer the cranberries in the water until they are soft and popped. Add the sugar and bring mixture to a boil. Boil gently for 6-7 minutes. Pour boiling mixture over the jello and salt. Stir to dissolve. Allow to cool slightly then refrigerate until just beginning to set, 1-2 hours. Add the remaining ingredients, stir and pour into a ring mold or bundt pan. Refrigerate overnight.
Place mold in hot water for a minute to loosen the sides. Invert onto a platter. Refrigerate until ready to serve.
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Cranberry Orange Bundt Cake with Orange Glaze #cake #recipe #holidayseason
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ORANGE PARTRIDGEBERRY RING - Bonita's Kitchen
Welcome to Bonita's Kitchen! Today we will be making ORANGE PARTRIDGEBERRY RING. See recipe and links below!
To view & download the full recipe, please view it here on our website:
also our cookbooks link!
Ingredients for cake:
2 cups all-purpose flour ¾ cup sugar, of choice
1½ tsp baking powder 1 tsp sea salt
½ tsp baking soda ½ tsp ground cloves
2 tbsp orange zest 1 cup orange juice
2 tbsp cooking oil 1 large egg
1 tsp vanilla 1 cup partridgeberries
Method for cake:
Preheat the oven to 350ºF, grease 12 inch tube pan, baking time: 30 - 35 minutes.
Method:
Combine all dry ingredients in a large bowl and toss together set aside.
In another bowl add all wet ingredients and orange zest and mix well, then slowly blend all ingredients together with a mixer or wooden spoon. After all combined, fold in partridgeberries.
( Add cranberries if you don’t have access to partridgeberries.)
Add partridgeberry mixture in prepared tube pan and spread out evenly, top with more partridgeberries if desired.
Bake in a preheated oven for 30 to 35 minutes or until baked, then remove from the oven and flip over onto a cooling rack.
serve hot or room temperature.
Partridgeberry glaze:
Recipe:
1 cup confectioners sugar
4-5 tbsp orange juice and zest
¼ cup fresh or frozen partridgeberries
Method:
In a small bowl add confectioners sugar and orange juice mix together, add more orange juice if needed.
Toss in fresh or frozen partridgeberries or part cooked and room temperature.
Pour over top of partridgeberry orange ring and dust with confectioners sugar and ground cloves, top each serving with whipped or thick cream ……
enjoy……Bonita ©
I apologize in advance if anything in this video is not clear or miss read, please follow my recipe when making this dessert.
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Cranberry-Orange Tea Ring
Don't love baking bread from scratch? No worries! This Cranberry-Orange Tea Ring starts with frozen sweet roll dough.
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Cranberry Orange Coffee Cake
Remember a recipe is just a guide. Fine tune it to how you want it and how you like spice and flavor. Enjoy!
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Cake:
3 eggs
1.5 cups granulated sugar
1/2 cup packed brown sugar
3/4 cup butter softened
1 teaspoon vanilla
2 cups all-purpose flour
16 oz fresh cranberries sliced in half
zest of 1 orange
Crumb Topping:
3/4 cup all-purpose flour
6 tbsp. packed brown sugar
6 tbsp. butter
Orange Glaze:
1 cup powdered sugar
Juice from 1 orange about 4 tsp.
Instructions
Preheat oven to 350 degrees. Using a stand mixer, beat the eggs with the sugars about 5 minutes. It should be thickened and about double in size. Add the butter and vanilla; mix about two more minutes. Stir in the flour until just combined. Add the cranberries and orange zests and fold in till completely combined. Spread batter into a greased 13x9 pan.
In a small bowl, combine crumb topping ingredients with fork until coarse crumbs form. Spread over batter. Bake for 40-50 minutes until a toothpick inserted in center tests done. It should be a golden brown. Mine took about 44 minutes to cook.
Let cool completely. Then combine glaze ingredients and drizzle over cooled cake.