1/2 cup milk
1/4 cup water (70 to 80°F/21 to 26°C)
3 tablespoons butter or margarine, cut up
1 large egg
1/3 cup granulated sugar
1/4 cup unsweetened cocoa powder
3/4 teaspoon salt
2-1/2 cups bread or all-purpose flour
2 teaspoons bread machine yeast
White Chocolate, Raspberry and Pecan Filling (recipe follows)
Frosting (recipe follows)
Bread Machine Directions
Add all ingredients except filling and frosting to bread machine pan in the order suggested by manufacturer. Select dough/manual cycle. When cycle is complete, remove dough to lightly floured surface. If necessary, knead in enough flour to make dough easy to handle.
Roll dough to 22×6-inch rectangle. With sharp knife, cut in half lengthwise to make two 22×3-inch strips. Spread half of White Chocolate, Raspberry and Pecan Filling down center length of each strip. Fold long sides of dough over filling; pinch seams and ends to seal. Place ropes, seam sides down, on greased large baking sheet. Twist ropes together. Form into wreath; pinch ends to seal. Cover and let rise in warm, draft-free place until risen slightly, about 1 hour. Bake at 350°F (180°C) for 35 to 40 minutes or until done. Remove from baking sheet; cool on wire rack. Drizzle with frosting. Garnish with candied fruit, if desired.
White Chocolate, Raspberry and Pecan Filling
Combine 3/4 cup white chocolate morsels, 1/2 cup chopped toasted pecans, and 2 tablespoons seedless red raspberry jam.
Combine 1 cup sifted powdered sugar, 1 to 2 tablespoons milk and 1 teaspoon vanilla extract. Stir until smooth.
Makes 1 wreath.
Date: November 16, 2004