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
Author: Frugal Antics of a Harried Homemaker adapted from Farm Journal’s Country Cookbook 1959
- Basic Sweet Dough
- 1 cups milk
- ½ stick butter (1/4 cup)
- ¼ cup sugar
- 1 tsp salt
- 1 package yeast (2½ tsp)
- ¼ cup warm water
- 1 egg, slightly beaten
- 4-5 cups flour
- 1½ cups stewed dried plums (Soak dried fruit in very hot water for 20 minutes, drain) or ½ 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 ⅔ of the way through.
- Cover and let rise another 30 minutes.
- Bake 25 minutes or until done in a 375 degree oven.