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
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.