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Braided Orange Wreath

 Braided Orange Wreath
All eyes will turn to this gorgeous braid when it is set on the table. This orange-scented bread will disappear in no time.—Shirley Warren, Thiensville, Wisconsin
12 ServingsPrep: 40 min. + rising Bake: 25 min. + cooling

Ingredients

  • 4 to 4-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 package (1/4 ounce) active dry yeast
  • 1 teaspoon salt
  • 1 cup 2% milk
  • 3 tablespoons butter
  • 3 eggs
  • 3 tablespoons orange juice
  • 1-1/2 teaspoons grated orange peel
  • GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 2 to 3 tablespoons orange juice
  • 1/2 teaspoon grated orange peel
  • 1/4 cup dried cranberries

Directions

  • In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a
  • small saucepan, heat milk and butter to 120°-130°. Add to
  • dry ingredients; beat just until moistened. Add the eggs, orange
  • juice and peel; beat until blended. Stir in enough remaining flour
  • to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease the
  • top. Cover and let rise in a warm place until doubled, about 1 hour.

2 of 2

Braided Orange Wreath (continued)

Directions (continued)

  • Punch dough down. Turn onto a lightly floured surface; divide dough
  • into thirds. Shape each into a 30-in. rope. Braid the ropes; shape
  • into a wreath and pinch ends to seal. Place on a greased baking
  • sheet. Cover and let rise in a warm place until doubled, about 30
  • minutes.
  • Bake at 350° for 25-30 minutes or until golden brown. Remove from
  • pan to a wire rack to cool.
  • In a small bowl, combine the confectioners' sugar, orange juice and
  • peel; drizzle over bread. Sprinkle with cranberries. Yield: 12
  • servings.
Nutritional Facts: 1 slice equals 308 calories, 5 g fat (2 g saturated fat), 62 mg cholesterol, 246 mg sodium, 59 g carbohydrate, 1 g fiber, 7 g protein.