Servings: Makes 1 wreath
Ingredients:
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)
Instructions:
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.
Frosting
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