Monday, December 5, 2011

Cranberry Orange Holiday Wreath

I was feeling somewhat adventurous today, this Cranberry Orange Holiday Wreath from Fleischhmann's was more of an experiment to hone my baking skills.  I have never even attempted to make a rolled yeast coffee cake in my kitchen oven let alone in my camp oven.  At first this may seem like a complicated recipe but when you break it down the steps are actually quite easy.  You can make the dough ahead of time and continue with the assembly the next day.  The cake has a light texture with just a hint of sweetness from the filling and glaze, the perfect accompaniment to a steaming cup of coffee.  I made this in my 12 inch dutch oven, it took a lot longer to bake than the 20 minutes posted with the recipe, in reality it took about 30-35 minutes.  I started with 12 coals in a ring around the bottom with 24-26 coals on top.  After the first 20 minutes I moved all the coals on the lid to the outside as the center was starting to darken.  Roll out the dough on a large piece of parchment paper, it gives you a non-stick surface, makes it easier to roll and you can transfer the dough and paper right into your oven.  It may take a little extra time and planning but your sense of accomplishment will more than make up for it when this festive cake graces your holiday table. 

Cranberry Orange Holiday Wreath
4-1 / 2 cups all-purpose flour
1 / 2 cup sugar
1 envelope Fleischmann's® Rapid Rise Yeast
1 tsp salt
1 tsp grated orange peel
1 cup milk
1 / 4 cup water
1 / 2 cup butter or margarine
1 large egg
1 egg white, beaten with 1 tablespoon water

Cranberry Orange Filling
1 cup cranberries
2 tablespoons orange juice
3 / 4 cup brown sugar, firmly packed
1 cup chopped pecans or walnuts

Orange Glaze
1 cup powdered sugar, sifted
1 to 2 tablespoons fresh orange juice

     In a large bowl, combine 1 cup flour, sugar, undissolved yeast, salt and orange peel.
     Heat milk, water and butter until very warm (120 to 130 degrees F); gradually add to flour mixture.
     Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. 
     Add 1 egg and 1 cup flour; beat 2 minutes at high speed.
     Stir in remaining flour to make a stiff batter.
     Cover tightly with plastic wrap; refrigerate 2 to 24 hours.
     Remove dough from refrigerator; on parchment paper, roll to 18 by 10-inch rectangle.
     Spread evenly with Cranberry Orange Filling.
     Beginning at long end, roll up tightly as for jelly roll; pinch seam to seal.
     Join ends together to form ring; pinch to seal.
     Using parchment paper, transfer to prepared dutch oven.
     Trim parchment paper to fit oven.
     With sharp knife or kitchen shears, cut slits two thirds through ring at 1-inch intervals.
     Turn each section on its side to show filling.
     Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
     Brush dough with egg white mixture.
     Bake at 375 degrees for 30-35 minutes or until done.
     Remove from sheet; cool on wire rack.
     Drizzle with Orange Glaze.

     Cranberry Orange Filling
     In a saucepan combine cranberries, orange juice and brown sugar.
     Over medium high heat, bring to a boil, stirring constantly to crush cranberries.
     Reduce heat; simmer 5 minutes or until thick. 
     Stir in nuts.  Let cool.

     Orange Glaze
     In a small bowl, combine powdered sugar and orange juice.
     Stir until smooth.

Roll out chilled dough and spread with filling

Roll up tightly the long way

Form into a ring, make cuts in dough then let rise until doubled in bulk

Bake at 375 degrees for 30-35 minutes or until lightly browned and cooked through

Cool completely before drizzling with glaze

Tart and nutty with a hint of orange