Cranberry Orange Wreath

8 Servings
1 hr 10 min

Cranberries don’t have to stop at Thanksgiving dinner with this tear-and-share treat! It’s Christmas baking time, and this Cranberry Orange Wreath is the best way to kick that off.


This dough is light and fluffy, with a hint of orange and cranberry in between the twisted layers. This would go great on a Christmas breakfast table, a brunch, or as a dessert. It takes less time than you think, and looks GORGEOUS, if I do say so myself!


Below you'll find a tutorial video on how to make and shape this show-stopping treat, I promise it's easier than it looks. Happy Baking!


Recipe details

  • 8  Servings
  • Prep time: 60 Minutes Cook time: 10 Minutes Total time: 1 hr 10 min

Ingredients


  • 2 1/4 tsp Active Dry Yeast
  • 1/2 cup warm Water
  • 2 tsp Sugar
  • 1/2 cup + 2 Tbsp fresh orange juice, divided (about 2 1/2 medium oranges)
  • Zest of one Orange
  • 1/4 cup Vegetable or Canola Oil
  • 1 tsp Vanilla Extract
  • 1/2 tsp salt
  • 2-2 1/4 cup All-Purpose Flour
  • 6oz Cranberries (about 2 cups)
  • 1/4 cup Sugar
  • 2 Tbsp Water
  • 2/3 cup powdered Sugar

Instructions


Mix the 2 1/4 tsp of yeast, 1/2 cup of warm water, and 2 tsp sugar in the bowl of a stand mixer, and let it sit for about 10 minutes, until foamy.
Add the 1/4 cup of orange juice, the zest of one orange, 1/4 cup of Vegetable oil, 1 tsp Vanilla, and 1/2 tsp salt. Roughly mix it together, then add the flour- anywhere between 2- 2 1/4 cups of flour, until no longer sticky.
Run the stand mixer on high for about 5 minutes, or knead for 10 minutes on a lightly floured countertop if you prefer to do it by hand. Cover the dough and let rise in a warm environment for about 30 minutes.
While the dough rises, prepare your cranberry filling. On medium heat, 6oz cranberries, 1/4 cup Sugar, and 2 Tbsp water. Let it simmer for 5 minutes, stirring a few times.
Then add in 1/4 cup of orange juice. Stir continuously until thickened- it should be close to the consistency of a jam. Take it off the stovetop and let it cool slightly.
Preheat your oven to 400 degrees.
When your dough has doubled, roll it out onto a 12x6 rectangle. Spread the cranberry mixture onto it, leaving a small border around the edges. Roll it up by the long end, like you're making cinnamon rolls.
Now cut the roll in half length-wise, leaving an inch at the top. Turn both pieces out so that the cranberry layers are on the outside, then twist them around each other. Form your twisted sides into a circle, gently tucking one end over the other.
Transfer to a greased baking sheet, cover, and let it  rest for 15 minutes. Bake for 10-12 minutes, until golden brown on top.
While it bakes, mix up the glaze by whisking together 2 Tbsp of orange juice and 2/3 cup until no clumps are left. Pour over the wreath right after it comes out of the oven. Let cool for 5 minutes, then serve in wedges or simply pull it apart. Enjoy!
The Floured Countertop
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