Coffeecake Wreath

By Sage B.

Recipe makes 2 coffeecakes, 10 servings each.

Nutrition Value Per Serving:
378 calories
6 g protein
16 g fat
7 g saturated fat
80 mg cholesterol
54 g carbs
246 mg sodium
2 g fiber
20 g sugar

Ingredients

• 1 cup butter
• 1/2 cup granulated sugar
• 1/2 cup milk
• 1 1/2 tablespoons milk
• 1 teaspoon salt
• 1 package (1/4 ounce) active dry yeast
• 1/4 cup warm water (105°-115°)
• 5-5 1/2 cups all-purpose flour, divided
• 5 eggs
• 1 cup dried cranberries
• 1 cup chopped pecans
• 1/3 cup packed light brown sugar
• 1 teaspoon ground cinnamon
• 1 cup confectioners' sugar
• 2 teaspoons grated orange zest
• 2 pouches (.75 ounces each) strawberry flavored fruit roll, such as Fruit by the Foot (optional)
• red and green candied cherries (optional)

Details

Servings 20

Preparation

Step 1

In saucepan combine butter, granulated sugar, 1/2 cup milk, and salt. Cook over medium-low heat until butter melts. Pour into large bowl; cool 10 minutes. In small bowl sprinkle yeast over water; let stand until foamy. Stir yeast and 2 cups flour into butter mixture until smooth. Stir in 4 eggs and about 3 cups flour until dough forms. Butter large bowl. On lightly floured surface, knead dough, adding remaining flour as necessary, until smooth. Transfer dough to buttered bowl. Cover; let rise until double in size. (It's best to let dough rise in a warm place. If you don't have one, boil water in a saucepan then set pan at the bottom of the oven and position dough bowl near the top of the oven. The heat from the water will make the dough rise quicker.) Combine cranberries, pecans, brown sugar, and cinnamon. Punch dough down. Place dough on floured surface. Divide into 2 equal pieces.

Roll out one dough piece into 18"x12" rectangle. Sprinkle with half of cranberry mixture. From long side, roll dough jellyroll style (very tightly). With pastry brush lightly brush edge of dough with water. Pinch the end seam together with body of the dough roll to seal. Pinch ends together to seal. Shape into ring, seam-side down. Transfer to baking sheet. Using scissors, cut about 3/4 through dough roll every 1 1/2 inches around ring. Twist each section to the side. Repeat with remaining dough and cranberry mixture. Cover, let rise until doubled. Preheat oven to 350°. Beat remaining egg with 1 tablespoon water. Brush each ring with egg mixture. Bake 25 to 30 minutes or until golden brown. Cool 15 minutes. Remove from pans; let cool completely on wire rack. (Freeze if desired; thaw in wrapping at room temperature, 2 to 3 hours.) Before serving, combine confectioners' sugar and zest; stir in enough of remaining milk until pourable. Drizzle glaze over each ring. Shape fruit roll into bow; decorate roll with bow and cherries, if desired.