Ingredients:
1 pound Loaf frozen bread dough, or -1 loaf homemade Wt |
21 ounces Cinnamon apple pie filling |
1 Cup Cranberries, fresh or -frozen, whole |
1 tablespoons Orange juice |
1 tablespoons Grated orange -peel(zest)colored part only |
1 teaspoon Lemon juice |
1 teaspoon apple pie spice |
---Streusel Topping |
1/4 Cup Milk (approx) |
3/4 Cup Walnuts, chopped, divided |
1/4 Cup Flour, all purpose |
1/4 Cup Sugar |
2 tablespoons Brown sugar |
1/2 teaspoon Cinnamon, ground |
1/4 Cup Butter, softened |
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Preparation / Directions:
This recipe is shaped like a wreath or individual loaves for gift giving.
Cranberries, fresh fruit, nuts and spices combine bright color and a
refreshing flavor for a holiday favorite. A nutty streusel topping and a
sweet hint of glaze complete the picture.
Preliminaries; Thaw frozen bread dough until pliable according to package
directions. Fifteen minutes prior to baking, preheat oven to 350 degrees.
In a large bowl, mix apple pie filling with cranberries, orange juice,
orange peel, lemon juice and apple pie spice. Set aside. Prepare Streusel
topping (recipe follows). Cut loaf into 3 even pieces. On a lightly
floured work surface roll out each piece of dough into a 8 by 7 inch
rectangle. Cut the dough with kitchen shears to obtain the correct
measurement if needed. Place on baking sheet.
Make 2 inch long cuts at 1 inch intervals on both of the 7 inch sides of
dough rectangle. Spread 1 cup of cran-apple mixture lengthwise down center
third of dough. Top filling with 1/4 cup walnuts. Fold strips diagonally
over filling, overlapping strips to give a braided look. Brush dough strips
with a little milk and 1/4 cup streusel mix. Repeat with remaining 2 pieces
of dough. Let rise for 30 minutes in warm place. bake in preheated 350
degree oven for 25 to 30 minutes, covering with aluminum foil after 20
minutes to prevent over-browning. Remove bread from baking sheet to cool.
Bread may be drizzled with glaze, if desired (recipe follows)
GLAZE; Mix 1/4 cup powdered sugar with 1 tsp milk; stir until blended.
STREUSEL TOPPING Procedure; In a medium bowl combine flour, sugars and
cinnamon; stir until well mixed. Cut in butter using a pastry cutter until
butter is the size of small peas. Use as directed above.....
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