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Cherry Christmas Wreath
  • 1 loaf frozen bread dough, about 1 lb.
  • 3 Tbsp soft butter
  • 1/2 cup brown sugar
  • 1/2 cup chopped candied fruit
  • 1 cup icing sugar
  • candied cherry halves, red and green



  1. Thaw dough overnight in refrigerator or for 2 to 3 hours at room temperature. Keep covered with plastic wrap to prevent drying.
  2. Roll and stretch dough into a 8 x 24 inch rectangle if you can get it that big. Brush with butter and sprinkle with brown sugar and chopped fruit. 
  3. Roll up from long side like a jelly roll, shape into a ring and place on a greased cookie sheet or 12 " pizza pan with the seam up to reduce leakage.
  4. Cover with a loose tent of aluminium foil and let rise for 3 hours at room temperature; or heat oven to 225°F, turn oven off, place buns inside and let rise for 1 hour.  If desired, cut ring almost to the centre with scissors to make 12 sections.
  5. Bake in 350°F oven for 30 minutes. If it has leaked, quickly pour liquid (before it hardens!) back into and on top of wreath. 
  6. While wreath is still warm, combine icing sugar with enough hot water or milk to make a smooth icing. Spread on wreath and decorate with candied cherry halves. The icing should drip down the sides a bit. 
Ruth Russell:  The Liberated Cook, Highway Book Shop, Cobalt, ON   P0J 1C0

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