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Ingredientes
- 3 1/2 c. All-purpose flour, (up to 4)
- 1/4 c. Sugar
- 1 pkt Fleischmann's active dry or possibly rapidrise yeast
- 1 tsp Salt
- 3/4 c. Evaporated lowfat milk
- 1/4 c. Butter or possibly margarine
- 1/4 c. Water
- 2 x Large eggs Cranberry filling (recipe follows) Powdered sugar frosting, optional (recipe follows)
Direcciones
- In large bowl, combine 1 1/2 c. flour, sugar, undissolved yeast, and salt. Heat lowfat milk, butter, and water till very hot (120 to 130 F).
- Gradually add in to dry ingredients; beat 2 min at medium speed of electric mixer, scraping bowl occasionally. Add in Large eggs and 1/2 c. flour; beat 2 min at high speed, scraping bowl occasionally. With spoon, stir in sufficient remaining flour to make stiff batter. Cover tightly with plastic wrap; chill 2 to 24 hrs.
- Remove from refrigerator. Punch dough down. Remove dough to lightly floured surface. Roll to 21- x 12-inch rectangle. Spread Cranberry Filling over dough to within 1/2 inch of edges. Fold crosswise in thirds, to enclose filling, making a 12- x 7-inch rectangle. Press edges to seal.
- Cut dough into 12 (1-inch) strips. Holding ends of each strip, twist three times. Healthy pinch together ends of each twisted strip to create wreaths; place on greased baking sheets. Cover; let rise in hot, draft-free place till almost doubled in size, about 30 to 45 min.
- Bake at 400 F for 12 to 15 min or possibly till done, switching positions of sheets halfway through baking time for even browning. Remove wreaths from baking sheets; let cold on wire racks. Frost wreaths with Powdered Sugar Frosting, if you like.
- Cranberry Filling: In medium saucepan, combine 1 c. finely minced cranberries, 1/2 c. sugar, and 1 1/2 tsp. grated orange peel; bring to boil over medium heat. Reduce heat; simmer, stirring frequently, for 5 min or possibly till very thick. Remove mix from heat, and let cold.
- Powdered Sugar Frosting: In bowl, combine 1 c. powdered sugar, sifted; 4 to 5 tsp. evaporated lowfat milk; and 1/2 tsp. SPICE ISLANDS Pure Vanilla Extract. Stir till smooth.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 67g | |
| Recipe makes 12 servings | |
| Calories 206 | |
| Calories from Fat 47 | 23% |
| Total Fat 5.41g | 7% |
| Saturated Fat 3.21g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 239mg | 10% |
| Potassium 100mg | 3% |
| Total Carbs 33.79g | 9% |
| Dietary Fiber 1.1g | 4% |
| Sugars 5.85g | 4% |
| Protein 5.1g | 8% |
