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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 16 |
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I look forward to this every recipe every year. I make it and give it as gifts to friends and family.Margaret Foreman, La Verne, California Ingredients:
filling: |
9 ounces pitted dried plums, cooked, drained and mashed (about 1-1/2 cups) |
1-1/2 cups chopped peeled apples |
3/4 cups finely chopped walnuts |
3/4 cup packed brown sugar |
1/3 cup sugar |
1/2 teaspoon ground cinnamon |
1/2 teaspoon salt |
dough: |
1 cup warm milk (110° to 115°) |
1/2 cup sugar |
1 teaspoon salt |
2 packages (1/4 ounce each) active dry yeast |
2 eggs, lightly beaten |
1/2 cup shortening |
4-1/2 to 5 cups king arthur unbleached all-purpose flour |
icing: |
2 cups confectioners' sugar |
2 to 3 tablespoons milk |
1 teaspoon vanilla extract |
candied cherries, optional |
Directions:
1. Combine all filling ingredients in a bowl; cover and refrigerate until ready to use. For dough, combine warm milk, sugar, salt and yeast in a bowl. Let stand for 5 minutes. Add eggs, shortening and 3 cups flour; mix until smooth. Add enough of the remaining flour to form a soft dough. Turn out onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 to 1-1/2 hours. Punch dough down; divide in half. Roll each half into an 18-in. x 9-in. rectangle. Spread each with half of the filling. Starting at the long end, roll up tightly and seal edges. Place on a greased baking sheet, sealing ends together and forming ring. With a scissors, cut two-thirds of the way through the ring at 1-in. intervals. Carefully turn each section onto its side. Cover and let rise until nearly doubled, 30-45 minutes. Bake at 350° for 25-20 minutes or until golden. Cool for 20 minutes. Beat confectioners' sugar, milk and vanilla until smooth. Remove wreaths to platter; drizzle with icing while warm. Decorate with candied cherries if desired. Yield: 2 loaves, 16 servings.
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