- 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.