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Prepare
the hot roll mix according to the package direction, through the
kneading step. Let rest 5 minutes. Divide the dough in half.
Roll
1 portion into a 12x8-inch rectangle; brush with half the melted
butter; set aside. In a small bowl, stir together the brown sugar
and cinnamon. Sprinkle the dough with half each of the sugar mixture,
raisins, and pecans.
Roll
up jelly roll style, starting from the long side. Using a baking
sheet coated with DuPont SilverStone® non-stick, that has been
lightly coated with cooking oil spray, form the dough into a circle.
Pinch the ends together with your fingers to seal. Using kitchen
shears, cut the dough from outside almost to the center every 1
1/2 inches; turning each section as you cut, to lie almost flat.
Repeat these steps to make the second wreath, placing it on its
own baking sheet.
Cover
the wreaths and let rise in a warm place for 30 minutes or until
nearly doubled in size. When risen, preheat the oven to 375°.
Lightly beat the egg and the water together for an egg wash; brush
the wash over the wreaths for a golden finish. Bake in the oven
for 18 to 20 minutes or until lightly browned. Remove the wreaths
to a wire rack; cool completely.
Meanwhile,
make the icing. Combine the water, sugar, and milk in a small bowl.
Stir in additional milk if necessary to make a drizzling consistency
and drizzle onto both wreaths. Garnish with candied cherries or
other assorted dried fruits, pecans and a pretty seasonal bow.
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