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! xoPrint
- 2 1/4 tsp active dry yeast
- 1 cup warm milk
- 3½ to 4 cups flour
- ¼ cup sugar
- 1 tsp salt
- ¼ cup butter
- 2 eggs
- 1 cup finely chopped cranberries
- ½ cup sugar
- 1½ tsp grated orange peel
- 1 cup powdered sugar
- 1 Tbsp softened butter
- 1 Tbsp milk
- 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.
- Make the filling by boiling ingredients together for 5 minutes. Cool. This can be done ahead of time and refrigerated.
- Make glaze by stirring ingredients together, adding more liquid if necessary.
- 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.
- Fold 1/3 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.
- 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.
- Cover; let rise in warm, draft-free place until almost doubled in size, about 30 minutes.
- 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.
- These can be made as 12 rolls in a 9×13 pan. Roll out to 12” x 21”; roll up long side and cut in 12 pieces. Bake at 350º for 20-25 minutes.