Directions (continued)

• until ready to use. For dough, combine warm milk, sugar, salt and
• yeast in a bowl. Let stand for 5 minutes. Add eggs, shortening and 3
• cups flour; mix until smooth. Add enough of the remaining flour to
• form a soft dough. Turn out onto a floured surface; knead until
• smooth and elastic, about 6-8 minutes. Place in a greased bowl,
• turning once to grease top. Cover and let rise in a warm place until
• doubled, about 1 to 1-1/2 hours. Punch dough down; divide in half.
• Roll each half into an 18-in. x 9-in. rectangle. Spread each with
• half of the filling. Starting at the long end, roll up tightly and
• seal edges. Place on a greased baking sheet, sealing ends together
• and forming ring. With a scissors, cut two-thirds of the way through
• the ring at 1-in. intervals. Carefully turn each section onto its
• side. Cover and let rise until nearly doubled, 30-45 minutes. Bake
• at 350° for 25-20 minutes or until golden. Cool for 20 minutes.
• Beat confectioners' sugar, milk and vanilla until smooth. Remove
• wreaths to platter; drizzle with icing while warm. Decorate with
• candied cherries if desired. Yield: 2 loaves, 16 servings.