Fruit Filled Wreath

When I made the maple pecan breakfast ring, I had some leftover dough (I doubled the recipe).  Wanting to make something a little less sweet, I simply filled this one with stewed dried plums.  Did any of you catch the clever marketing ploy the plum/prune producers pulled a few years ago when they started calling prunes dried plums?  Instead of thinking about clogged-up geriatric patients, we can feel hip and clever by eating dried plums.  

I found the plum/prunes to be sweet enough on their own not to need any extra sugar.  The dough was already fairly sweet, too.  I didn't glaze the wreath, so I just buttered it when it came out of the oven.   That whitish looking stuff all over the top was the butter, it soaked in after half an hour or so.  I guess it ended up being a little like a stollen.  Whatever it was, it was certainly tasty.  

You certainly could change out the dried fruits.  Apricots, cherries or apples would all make lovely fillings.  You could also use a canned pie filling if you so choose, maybe half a can..(By the way have you noticed how expensive canned pie filling has gotten?  I saw it for over $6 a can last week!!)

Fruit Filled Wreath

Basic Sweet Dough (from Farm Journal's Country Cookbook 1959)

1 cups milk

1/2 stick butter (1/4 cup)

1/4 cup sugar

1 tsp salt

1 package yeast (2 1/2 tsp)

1/4 cup warm water

1 egg, slightly beaten

4-5 cups flour

Filling: 

1 1/2 cups stewed dried plums (Soak dried fruit in very hot water for 20 minutes, drain) or 1/2 a can of canned pie filling

In a large microwave safe bowl, heat the milk, butter, sugar and salt until the butter is just about all melted.  Stir to melt the rest of the butter.  Cool slightly.  In a mixing bowl, combine the warm water and yeast until bubbly.  Add the egg to the milk mixture and then add to the yeast.  Either with a dough hook attachment on a heavy duty mixer or with brute strength of your arm and spoon, add the flour and knead 5-10 minutes (on a floured surface if doing by hand).  Cover in a bowl and let rise one hour until doubled.   Roll out the dough into a rectangle.  Spread fruit all over the rectangle.  Roll up jelly roll style. Form into a ring on a cookie sheet.  Cut into the ring 2/3 of the way through.  Cover and let rise another 30 minutes.  Bake 25 minutes or until done in a 375 degree oven.

Yeastspotting

Full Plate Thursday

Recipe Swap Thursday

It's a Keeper

Tweet