• Skip to primary navigation
  • Skip to main content
  • Food
    • Appetizers & Snacks
    • Breakfast
    • Cakes
    • Chocolate
    • Breads
    • Desserts
    • Gluten Free
    • Main Dishes
    • Vegetarian
  • Life
    • Home + Garden
    • DIY
    • Sports
    • #DroolWorthy
  • Travel
    • Where to Eat in Portland, Oregon
  • Recipe Index
  • Resources
  • About
    • Contact
    • Disclaimer & Privacy Policy
  • Work With Me

The Kitchen Paper

Home » Recipes » Breads

29 December, 2016 By Mary | 8 Comments

Cranberry Wreaths

Jump to Recipe·Print Recipe

Cranberry Wreaths | thekitchenpaper.com

Last post of 2016! YESSSSS!

This is gonna be a quick one, because I haven't actually made and photographed this recipe... but after posting an instagram of these suckers earlier this week, I had so many requests for the recipe! Apologies for the heavily filtered photo. I figured I better just do it now (so you could make them while it's still the holidays!) and I'll photograph later. WE'LL BE OKAY, RIGHT? (srsly so many thoughts on food blogging hidden behind that sentiment... maybe we'll dive into those later).

These cranberry wreaths are, perhaps, my favorite dish at Christmas. My mom has made them every year I can remember, and they always turn out SO BEAUTIFULLY! They're light and fluffy, the cranberry is tart and bright, the glaze makes the whole thing feel sweet and decadent, and it's almost impossible to eat only one.

Start this brioche dough the night before you want to make them, let it rest in the fridge overnight, and then have an easy morning of baking! Mom says this takes about 75 minutes from start to finish in the morning (including baking time, not all active!), so you don't need to get up HOURS before breakfast.

Have a wonderful New Years, everyone! xo

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cranberry Wreaths

  • Author: from Mom
  • Prep Time: 2 hours
  • Cook Time: 15 mins
  • Total Time: 2 hours 15 minutes
  • Yield: 12 1x
Print Recipe
Pin Recipe

Ingredients

Units Scale

Dough:

  • 2 ¼ tsp active dry yeast
  • 1 cup warm milk
  • 3 ½ to 4 cups flour
  • ¼ cup sugar
  • 1 tsp salt
  • ¼ cup butter
  • 2 eggs

Cranberry Filling:

  • 1 cup finely chopped cranberries
  • ½ cup sugar
  • 1 ½ tsp grated orange peel

Glaze:

  • 1 cup powdered sugar
  • 1 Tbsp softened butter
  • 1 Tbsp milk

Instructions

  1. Dissolve yeast in warm milk. Mix dry ingredients together and cut in butter. Add milk mixture and eggs. Mix/knead to make a soft dough. Cover loosely with plastic wrap; refrigerate for 2 to 24 hours.
  2. Make the filling by boiling ingredients together for 5 minutes. Cool. This can be done ahead of time and refrigerated.
  3. Make glaze by stirring ingredients together, adding more liquid if necessary.
  4. When you're ready to make the wreaths, punch the dough down and remove from the bowl. Roll into a 21" x 12" rectangle. Spread the surface with your cranberry filling.
  5. Fold ⅓ of the dough towards the middle from the 12" side. Fold the second side over on top, making a 12" x 7" rectangle (like folding a letter). Press the edges to seal.
  6. Cut dough into 12 one-inch strips. Holding the ends of each strip, twist in opposite directions three or four times. Pinch ends of each twisted strip to form wreaths (you can use a bit of water to get the ends to stick together, if needed). Place on two parchment-covered baking sheets.
  7. Cover; let rise in warm, draft-free place until almost doubled in size, about 30 minutes.
  8. Bake at 400º for 14 minutes, or until done. They should be very pale brown. Remove from baking sheets; cool on wire racks. Frost with Glaze.
  9. These can be made as 12 rolls in a 9x13 pan. Roll out to 12” x 21”; roll up long side and cut in 12 pieces. Bake at 350º for 20-25 minutes.

Did you make this recipe?

Tag @thekitchenpaper on Instagram and hashtag it #thekitchenpaper

 

« Soft Toffee Cookies
Coconut Cranberry Overnight Oats »

Reader Interactions

Comments

  1. Erin says

    December 29, 2016 at 6:42 pm

    Yummmm! Way to go Mom! Happy holidays, Mary! ❤

    Reply
    • Mary says

      December 30, 2016 at 10:14 am

      You too, Erin! xoxo

      Reply
  2. Jessica says

    December 30, 2016 at 2:33 am

    Oh my this looks so good! Happy New Year x

    Jessica — NinetyCo 

    Reply
    • Mary says

      December 30, 2016 at 10:13 am

      Thanks, Jessica! You too! xoxo

      Reply
  3. 2pots2cook says

    January 02, 2017 at 2:45 am

    Hi Marry! Would it be all right if I use any other kind of fruits, like raspberries or plums,maybe ? I wish you have a happy and prosperous 2017 !

    Reply
    • Mary says

      January 02, 2017 at 9:52 am

      Yes! You certainly could use a different fruit — but you may need to adjust the sugar levels since cranberries are so sour. Other fruit won't require as much sugar!

      Enjoy! Happy 2017! xo

      Reply
  4. Vrunka says

    January 11, 2018 at 2:19 pm

    Are they fresh cranberries or dried please?

    Reply
    • Mary says

      January 15, 2018 at 1:29 pm

      Fresh, Vrunka!! Enjoy! xo

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Footer

↑ back to top

About

  • Privacy Policy & Disclaimer
  • About
  • Accessibility Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Work With Me
  • Contact

Copyright © 2022 The Kitchen Paper