Cranberry Wreaths Recipe

In large bowl combine 1-1/2 cups flour sugar undissolved yeast and salt. Heat milk butter and water until very warm (120 degrees to 130 degrees F). Gradually add to flour mixture; beat 2 minutes at medium speed of electric mixer scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed scraping bowl occasionally. With spoon stir in enough remaining flour to make stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.

Cranberry filling: In medium saucepan combine chopped cranberries 1/2 cup sugar and 1 1/2 teaspoons grated orange peel; bring to boil over medium heat. Reduce heat; simmer stirring frequently for 5 minutes or until very thick. Remove mixture from heat and let cool.

Remove dough from refrigerator. Punch dough down. Remove to lightly floured surface. Roll to 21 x 12-inch rectangle. Spread Cranberry Filling over dough to within 1/2 inch of edges. Fold crosswise in thirds to enclose filling making a 12 x 7-inch rectangle. Press edges to seal. Cut dough into 12 (1-inch) strips. Holding ends of each strip twist three times. Pinch together ends of each twisted strip to form wreaths; place on greased baking sheets. Cover; let rise in warm draft-free place until almost doubled in size about 30 to 45 minutes.

Bake at 400 degrees F for 12 to 15 minutes or until done switching positions of sheets halfway through baking time for even browning. Remove wreaths from baking sheets; let cool on wire racks. Frost wreaths with Powdered Sugar Icing if desired.

Powdered Sugar Frosting: In bowl combine powdered sugar 4 to 5 teaspoons evaporated milk and 1/2 teaspoon SPICE ISLANDS Pure Vanilla Extract. Stir until smooth