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This receipt appeared originally in: Ruth Russell: The Liberated Cook, Highway Book Shop, Cobalt, ON P0J 1C0 |
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Ingredients
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| 1. Thaw dough overnight in refrigerator or for
2 to 3 hours at room temperature. Keep covered with plastic wrap or lid
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 as shown to the right. |
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| 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 (as shown)
with the seam up to reduce leakage.
4. Cover with a loose tent of aluminium foil or other cover and let rise for 3 hours at room temperature; or heat oven to 225°F, turn oven off, place wreath inside and let rise for 1 hour. If desired, cut ring almost to the centre with scissors to make 12 sections. |
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masking tape for rising in the oven:  |
in the warm oven. If it has leaked a bit, just pretend it hasn't and carry on:  |
| 5. Bake in 350°F oven for 30 minutes. If it
leaks, quickly pour liquid (before it hardens!) back into and on top of
wreath as shown.
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. See photo at top. |
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