Braided Fruit Wreath Recipes

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BRAIDED FRUIT WREATH



Braided Fruit Wreath image

Provided by Food Network

Categories     dessert

Time 3h55m

Yield 2 wreaths

Number Of Ingredients 14

2 scant tablespoons or 2 (1/4-ounce) packages active dry yeast
1/2 cup warm water (about 110 degrees)
1 cup warm milk (about 110 degrees)
1/2 cup soft butter
1/2 cup granulated sugar
2 tablespoons grated lemon rind
2 large eggs, beaten
2 teaspoons salt
1/2 teaspoon mace
4 1/2 to 5 1/2 cups unbleached flour
1 cup finely chopped hazelnuts
2 cups diced mixed candied fruits
2 cups powdered sugar
7 to 9 tablespoons heavy cream

Steps:

  • In a large bowl, stir yeast into water to soften. Add milk, butter, sugar, lemon rind, eggs, salt, mace, and 2 cups flour. Beat vigorously for 2 minutes.
  • Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl.
  • Turn dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough.
  • Put dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about 1 hour.
  • Turn dough out onto a lightly oiled work surface and divide in half. Using a rolling pin, roll half of the dough into a 22 by 9-inch rectangle. Cover and let rest 5 minutes on the work surface.
  • Cut the dough into three 22-inch long strips.
  • Mix the nuts and candied fruit. Fill the center of each strip with 1/2 cup of the nut and fruit mixture. Bring edges together and pinch to seal forming three 22-inch-long strands.
  • Lay the strands side-by-side on a parchment-lined baking sheet. Turn the baking sheet so the strands are facing lengthwise away from you. Starting in the center of the strands, place the right strand over the middle strand (the right strand has now become the middle strand), then the left strand over the middle, the right over the middle, left over the middle, etc. Continue this process until the strands are too short to braid. Do not pinch the end together.
  • To braid the other end of the loaf, turn the baking sheet around so that the unbraided portion is facing you. Place the middle strand over the right strand, then middle strand over the left, middle over the right, middle over the left, etc., until the ends are too short to braid. Join the ends of the braid to form a wreath, and pinch to seal. Repeat with the other half of the dough. Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes.
  • About 10 minutes before baking, preheat oven to 375 degrees.
  • Bake for 25 minutes, or until the internal temperature of the loaf reaches 190 degrees.
  • Immediately remove bread from baking sheet and cool on a rack for 20 minutes.
  • Combine powdered sugar and cream. Mixture should be the consistency of honey (if it isn't, adjust by adding more cream to thin it or powdered sugar to thicken it). Drizzle over the top of each wreath.

CHRISTMAS BRAID



Christmas Braid image

This holiday bread is easy to make, although the braiding takes a bit of practice. I serve it for evening coffees, then use the rest toasted for breakfast. I also give it as gifts-it's delicious with cheese-and it always goes over big at Christmas bake sales. My husband's a dairy farmer. I work as a bank teller and stenographer. At home, I enjoy cooking and crafts.

Provided by Taste of Home

Time 1h

Yield 3 breads.

Number Of Ingredients 12

5 to 5-1/2 cups all-purpose flour, divided
1 package (1/4 ounce) active dry yeast
2 cups whole milk
1/2 cup sugar
6 tablespoons butter, cubed
1 teaspoon salt
1 large egg
1 cup raisins
1 cup finely chopped mixed candied fruit
1/2 cup chopped nuts
1 large egg yolk
1 tablepoon water

Steps:

  • In a large bowl, combine 3 cups flour and yeast. In a saucepan, heat milk, sugar, butter and salt to 120°-130°; add to flour mixture. Add egg. Beat on low speed with electric mixture for 30 seconds; increase speed to medium and continue beating for 3 minutes. Stir in raisins, candied fruit, nuts an enough remaining flour to form a stiff dough. Turn out onto a floured surface and knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Divide dough in thirds, then divide each into thirds again. Roll each piece into a 15-in. rope. Place 3 ropes 1 in. apart on greased baking sheet. Begin braiding loosely in the middle and work toward the ends. Pinch ends together and tuck under. Repeat with remaining ropes. Cover and let rise until doubled, about 30-40 minutes. Combine egg yolk and water; brush over braids. Bake at 350° for 20-25 minutes or until browned. Cool on wire racks.

Nutrition Facts :

BRAIDED WREATH BREAD



Braided Wreath Bread image

I make this attractive bread to celebrate Santa Lucia Day on December 13. This Swedish custom is the symbolic start of Christmas in Scandinavia, a festival of lights that brightens the short, dark days of winter. I position seven birthday candle holders in my braided loaf before adding candles to prevent wax from melting on top of the bread.

Provided by Taste of Home

Time 1h

Yield 12 servings.

Number Of Ingredients 12

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1/3 cup warm 2% milk (110° to 115°)
1/4 cup sugar
1/4 cup butter, cubed
1 large egg
1 teaspoon grated orange zest
1/2 teaspoon salt
1/2 teaspoon orange extract
2-1/2 to 3 cups all-purpose flour
GLAZE:
1 large egg

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, 1 egg, orange zest, salt, extract and 1 cup flour; beat until smooth. Stir in enough remaining 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; divide into thirds. Roll each portion into a 20-in. rope. Braid the ropes; shape into a wreath and pinch ends to seal. Place on a greased baking sheet. Cover and let rise in a warm place until doubled, about 45 minutes., For glaze, beat egg; lightly brush over dough. Bake at 350° for 30-35 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack to cool.

Nutrition Facts : Calories 164 calories, Fat 5g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 152mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.

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