Christmas Wreaths Recipe
Christmas Wreaths Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I look forward to this every recipe every year. I make it and give it as gifts to friends and family.—Margaret Foreman, La Verne, California
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 25 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 25 min. + cooling

Ingredients

  • FILLING:
  • 9 ounces pitted dried plums, cooked, drained and mashed (about 1-1/2 cups)
  • 1-1/2 cups chopped peeled apples
  • 3/4 cups finely chopped walnuts
  • 3/4 cup packed brown sugar
  • 1/3 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • DOUGH:
  • 1 cup warm whole milk (110° to 115°)
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 2 packages (1/4 ounce each) active dry yeast
  • 2 large eggs, lightly beaten
  • 1/2 cup shortening
  • 4-1/2 to 5 cups all-purpose flour
  • ICING:
  • 2 cups confectioners' sugar
  • 2 to 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • Candied cherries, optional

Directions

Combine all filling ingredients in a bowl; cover and refrigerate 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.
Originally published as Christmas Wreaths in Country Woman November/December 1993, p29

Nutritional Facts

1 slice: 428 calories, 11g fat (2g saturated fat), 29mg cholesterol, 245mg sodium, 76g carbohydrate (42g sugars, 2g fiber), 7g protein.

  • FILLING:
  • 9 ounces pitted dried plums, cooked, drained and mashed (about 1-1/2 cups)
  • 1-1/2 cups chopped peeled apples
  • 3/4 cups finely chopped walnuts
  • 3/4 cup packed brown sugar
  • 1/3 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • DOUGH:
  • 1 cup warm whole milk (110° to 115°)
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 2 packages (1/4 ounce each) active dry yeast
  • 2 large eggs, lightly beaten
  • 1/2 cup shortening
  • 4-1/2 to 5 cups all-purpose flour
  • ICING:
  • 2 cups confectioners' sugar
  • 2 to 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • Candied cherries, optional
  1. Combine all filling ingredients in a bowl; cover and refrigerate 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.
Originally published as Christmas Wreaths in Country Woman November/December 1993, p29

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