Fruited Christmas Wreath

Fruited Christmas Wreath

Ingredients:
2 packages active dry yeast
1/2 cup warm water (105º to 115º)
1 1/4 cups buttermilk
1/2 cup granulated sugar
1/2 cup margarine or butter -- softened
2 eggs
2 teaspoons baking powder
2 teaspoons salt
5 1/2 cups all-purpose flour
1 cup cut-up mixed candied fruit
1/2 cup chopped pecans
1 tablespoon grated lemon peel
1/2 cup powdered sugar
1 tablespoon milk

Directions:
Dissolve yeast in warm water in large mixer bowl. Add buttermilk,
granulated sugar, margarine, eggs, baking powder, salt and 2 1/2 cups of
the flour. Beat on low speed, scraping bowl constantly, 30 seconds. Beat
on medium speed, scraping bowl occasionally, 2 minutes. Stir in remaining
flour, the candied fruit, pecans and lemon peel. (Dough will be soft and
slightly sticky.)
Turn dough onto well-floured surface; knead until smooth and elastic,
about 5 minutes. Roll into strip, 24 × 6 inches. Cut into 3 strips, 24 × 2
inches. Place close together on greased cookie sheet. Braid strips; shape
into circle and pinch ends to seal. Cover; let rise in warm place until
double, about 1 hour. (Dough is ready if indentation remains when
touched.)
Heat oven to 375º. Bake until golden brown, about 30 minutes. Mix powdered
sugar and milk; drizzle over wreath while warm. Decorate with green and
red candied cherries, if desired.
1 large coffee cake (32 slices)
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Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
betty crocker best of baking recipes.txt
Copyright:
"© General Mills, Inc. 1998."
Yield:
"1 Large Coffee cake"
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