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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 32 |
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Every year, I bake about 20 of these yeasty wreaths to give as gifts to seniors in our area, notes Sylvia Petker from her Port Rowan, Ontario home. I also make more for our family Christmas brunch. It's a cinch to serve since the bread pulls apart easily. Ingredients:
2 tablespoons active dry yeast |
1 tablespoon plus 1/2 cup sugar, divided |
1 cup warm water (110° to 115°) |
2 cups warm milk (110° to 115°) |
1-2/3 cups butter, softened, divided |
2 eggs, beaten |
1 tablespoon salt |
8 cups king arthur unbleached all-purpose flour |
1 cup chopped red and green candied cherries, divided |
1-1/3 cups chopped pecans, divided |
syrup: |
1 cup light corn syrup |
6 tablespoons butter, cubed |
2 teaspoons vanilla extract |
Directions:
1. In a large bowl, dissolve yeast and 1 tablespoon sugar in water. Let stand for 10 minutes. Add milk, 2/3 cup butter, eggs, salt and remaining sugar. Stir in enough flour to form a soft dough. Turn 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 hour. Punch dough down; shape into 1-1/2-in. balls. Divide half of the balls between two greased 10-in. fluted tube pans. In each pan, arrange 1/4 cup cherries in spaces between balls; sprinkle with about 1/3 cup pecans. Melt the remaining butter; drizzle 1/4 cup over each pan. Repeat the layers once. Cover and let rise until nearly doubled, about 30 minutes. Bake at 350° for 30-35 minutes or until golden brown.
2. Meanwhile, in a saucepan, heat syrup ingredients. Slowly drizzle over warm loaves. Cool 10 minutes before inverting onto wire racks. Yield: 2 loaves.
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