The Best CRANBERRY-ORANGE BUN WREATH
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A festive treat for a holiday breakfast or brunch, this CRANBERRY-ORANGE BUN WREATH is the star attraction!
Don’t think twice about making this CRANBERRY-ORANGE BUN WREATH, just do it!
There are four keys moments in this recipe: making a yeast dough, creating the cranberry-orange filling, shaping the wreath and garnishing the finished baked good. They’re all pretty simple so fear not, you got this!
GO DOUGH
If you’ve never made a yeast dough before, this is the one to begin with. The only other suggestion is to check the expiration date on your active dry yeast before you begin. Fresh yeast is the only way to go.
ADDED FLAVOUR
You know us, always trying to make things memorable. In the case of this beautiful baked good, we thought we’d add two flavour enhancements to the dough itself. Dried and candied fruit in a yeast dough is nothing new; we often see it in challah and panettone bread recipes.
We had some leftover candied orange peel from our HOLIDAY FRUITCAKE, plus some dried cranberries on hand. Sprinkling them onto the freshly made dough and folding them in is an easy step and welcome addition to the dough. They also look lovely when you slice into the finished bun wreath.
FILLING
The filling for our rolled wreath also springboards from the cranberry-orange flavour combo, but this time we use fresh cranberries and an orange.
Cooking the chopped cranberries and orange on medium heat with a bit of brown sugar is also easy work. The addition of the pure almond extract to the filling takes it to a whole other level. Sweetened cranberries and orange cooked with a fragrant nuttiness is so perfect.
IN SHAPE
Getting your bun wreath in shape will be easier than you think. To begin, simply roll out the risen dough into a rectangle. Next step is to spread the cooled filling out across the surface evenly. I suggest spreading the filling right to the edge of the dough so that you get a nice pinwheel when rolled up.
Next step is to create a log out of the large rectangle of dough. It’s surprisingly easy to work with and you’ll be able to coax it into a log in no time. Be sure to make clean trimming cuts on each end of the log, keeping the look super professional.
Although you can bake your bun wreath on a parchment-lined baking tray, we found a pizza stone worked perfectly for the task. The circular stone acts as a guide for when you transfer the log and gather the two ends to create the wreath shape.
CUT AND TWIST
Cutting the slits into the wreath and then twisting them to reveal the pinwheel centre is the final step before covering it and leaving to rise for an hour before baking. We suggest sharpening your favourite utility knife before you do to ensure clean cuts into the dough.
Speaking of clean cuts, we also think wiping the knife between cuts is also a good idea. The cranberry-orange filling is a little wet and very colourful, but it also clings to the knife. A clean blade keeps the sliced dough clean.
THE BAKE
Baking your CRANBERRY-ORANGE BUN WREATH requires no special direction or skill. Our 30 minute cook time worked perfectly during the testing of the recipe. You’ll know your wreath is done when the outside is a rich golden colour and a cake tester comes away clean.
THE BIG FINISH
The big finish for our bun wreath isn’t just big, it’s also fun. You’re going to toast sliced almonds in a warm skillet on stovetop. It’s a simple step but can go awry in seconds if you leave the almonds unattended. We suggest you stay close to the skillet, gently tossing them about in the pan until they reach that lovely golden colour.
The second part of the finishing touches is a wonderful glaze made using readily available ingredients. It’s important that the butter and milk are both at room temperature before you make it. This ensures the glaze mixes up to a light creaminess.
Applying the glaze to the finished bun wreath is made easier using a lazy Susan.
ENJOY
Now, as stunning and gorgeous as this freshly made breakfast or brunch idea looks, trust us, it tastes even better. There’s something so enjoyable about a flavourful light bread with little tidbits of cranberries and orange peel, ribboned with a tangy filling that's flavoured with a hint of almond. It truly is a favourite for the holidays or special occasions!
A CRANBERRY-ORANGE BUN WREATH is the perfect beginning to a memorable day!
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Recipe: Cranberry Pomegranate Celebration Punch With Ice Ring
Ingredients:
3 (32. fl oz.) bottles R.W. Knudsen Family® Organic Cranberry Pomegranate Flavored Juice Blend chilled and divided
1 lemon, sliced crosswise into 6 to 8 thin slices
18 to 24 small fresh or frozen cranberries
1 (1 3/4 oz.) package fresh mint leaves
1 tablespoon pomegranate seeds (arils), optional
2 (25.4 oz.) bottles R.W. Knudsen Family® Sparkling Cranberry Flavored Beverage chilled
2 (25.4 oz.) bottles
1 (8 oz.) bottle R.W. Knudsen Family® Organic Orange Juice chilled
Full recipe:
HOME MADE CRANBERRY ORANGE TEA | HEALTHY WINTER TEA
Healthy, easy to make, comforting winter time hot tea. Perfect to sip on during the cold nights or when you're suffering from colds and flu.
Versatile recipe as you can replace ginger with spices of your choice, like cinnamon and nutmeg.
INGREDIENTS REQUIRED FOR CRANBERRY ORANGE TEA
FOR 2
3 CUPS WATER
1 CUP FRESH CRANBERRIES
2 TSP ORANGE ZEST
1 INCH FRESH GINGER, GRATED OR CUT INTO THIN STRIPS
½ CUP FRESH ORANGE JUICE
1-2 TBSP MAPLE SYRUP OR HONEY (OPTIONAL)
ORANGE SLICES OR ORANGE PEEL & FEW CRANBERRIES FOR TOPPING
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Christmas cake | Cranberry orange cake | ASMR baking
Today’s video is cranberry orange cake. I like the candied orang peel in the cake and the sweet and sour cranberry jam goes really well with the cake. Also, for frosting I used a mascarpone cheese, it is basic, easy to make so you can use it for other flavor cakes too!
I wish you a merry Christmas and enjoy the rest of this year with loved ones.
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I hope you enjoy the video and as always thank you for watching!
—————————————————————
00:00 Intro
00:40 Orange cake
03:33 Cranberry jam
04:30 Mascarpone cheese cream
05:27 How to ice a naked cake
—————————————————————
* Orange cake
175g whole eggs
100g egg yolks
180g sugar
200g cake flour
110g unsalted butter
70g candied orange peel
20g grand marnier
* Cranberry jam
340g fresh cranberry
180g sugar
225g orange juice
* Mascarpone Cheese frosting
225g mascarpone cheese
80g sugar
1tsp vanilla extract
300g heavy cream