Ingredients
3½cupsall purpose flour
¼cupsugar
1pkgfleischmann’s active dry,or rapidrise yeast
1tspsalt
¾cupmilk,evaporated
¼cupbutter,or margarine
¼cupwater
2large eggs
1cupcranberries,finely chopped
½cupsugar
1½tsporange peel,grated
1cuppowdered sugar,sifted
4tspmilk,or as needed, evaporated
½tspspice islands pure vanilla extract
Preparation
In a large bowl, combine 1½ cups flour, sugar, undissolved yeast, and salt.
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.
Add eggs and ½ cup flour, then beat for 2 minutes at high speed, scraping the bowl occasionally.
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.
In a medium saucepan, combine chopped cranberries, ½ cup sugar, and 1½ teaspoons grated orange peel.
Bring to boil over medium heat. Reduce heat, simmer, stirring frequently, for 5 minutes or until very thick.
Remove mixture from heat and let cool.
Remove dough from refrigerator. Punch dough down, then remove to a lightly floured surface.
Roll to 21×12-inch rectangle. Spread cranberry filling over dough to within ½ inch of edges.
Fold crosswise in thirds, to enclose filling, making a 12×7-inch rectangle. Press edges to seal. Cut dough into 12 (1-inch) strips.
Holding ends of each strip, twist three times. Pinch together ends of each twisted strip to form wreaths. Place on greased baking sheets.
Cover and let rise in a warm, draft-free place for about 30 to 45 minutes until almost doubled in size.
Bake at 400 degrees F for 12 to 15 minutes or until done, switching positions of sheets halfway through baking time for even browning.
Remove wreaths from baking sheets and let cool on wire racks. Frost wreaths with powdered sugar icing, if desired.
In a bowl, combine powdered sugar, 4 to 5 teaspoons evaporated milk, and ½ teaspoon Spice Islands Pure Vanilla Extract. Stir until smooth
