Recipe For Fruit Filled Wreath

When I made the maple pecan breakfast ring, I had some leftover dough (I doubled the recipe). Wanting to make something a little less sweet, I simply filled this one with stewed dried plums. Did any of you catch the clever marketing ploy the plum/prune producers pulled a few years ago when they started calling prunes dried plums? Instead of thinking about clogged-up geriatric patients, we can feel hip and clever by eating dried plums.

I found the plum/prunes to be sweet enough on their own not to need any extra sugar. The dough was already fairly sweet, too. I didn’t glaze the wreath, so I just buttered it when it came out of the oven. That whitish looking stuff all over the top was the butter, it soaked in after half an hour or so. I guess it ended up being a little like a stollen. Whatever it was, it was certainly tasty.

You certainly could change out the dried fruits. Apricots, cherries or apples would all make lovely fillings. You could also use a canned pie filling if you so choose, maybe half a can..(By the way have you noticed how expensive canned pie filling has gotten? I saw it for over $6 a can last week!!)

1. Info for Fruit Filled Wreath

• Cook Time: unavailable
• Total Time: unavailable
• Servings: unavailable
• Calories: unavailable

2. Ingredients for Fruit Filled Wreath

• Basic Sweet Dough
• 1 cups milk
• 1 tsp salt
• 1 package yeast (2½ tsp)
• 1 egg, slightly beaten
• 4-5 cups flour
• Filling:
• 1½ cups stewed dried plums (Soak dried fruit in very hot water for 20 minutes, drain) or ½ a can of canned pie filling

3. Directions:

1. In a large microwave safe bowl, heat the milk, butter, sugar and salt until the butter is just about all melted.
2. Stir to melt the rest of the butter.
3. Cool slightly.
4. In a mixing bowl, combine the warm water and yeast until bubbly.
5. Add the egg to the milk mixture and then add to the yeast.
6. Either with a dough hook attachment on a heavy duty mixer or with brute strength of your arm and spoon, add the flour and knead 5-10 minutes (on a floured surface if doing by hand).
7. Cover in a bowl and let rise one hour until doubled.
8. Roll out the dough into a rectangle.
9. Spread fruit all over the rectangle.
10. Roll up jelly roll style.
11. Form into a ring on a cookie sheet.
12. Cut into the ring ⅔ of the way through.
13. Cover and let rise another 30 minutes.
14. Bake 25 minutes or until done in a 375 degree oven.