Raspberry Pull-Apart Wreath

Corinne Orton

Servings: 18-20

Prep Time: 30 minutes, active

Ingredients for dough:

2 packets dry yeast 2 teaspoons salt

1 tablespoon sugar 1/3 cup butter

½ cup water, heated 1/3 cup sugar

to 110-115 degrees 2 eggs, well beaten

1 cup milk 5 cups flour

Ingredients for Raspberry rolls:

8 ounces cream cheese, 1 teaspoon vanilla

room temperature 1 teaspoon almond extract

1/4 cup sugar 1 can raspberry pie filling

Ingredients for Glaze:

1 cup powdered sugar Milk

1 teaspoon almond extract

Directions:

1. Dissolve yeast and 1 tablespoon of sugar in warm water in a 3-4 cup capacity bowl. Let stand for 20 minutes.

2. Place milk, 1/3 cup butter, salt and sugar in microwaveable bowl. Microwave on high for 2 minutes. Stir and let cool to room temperature.

3. Place milk mixture into the bowl of an electric mixer. Add beaten eggs and mix well.

4. Add yeast mixture.

5. Add flour one cup at a time, mixing well after each addition. Dough will be very sticky.

6. Place dough in a buttered bowl and cover. Refrigerate overnight.

7. Two to three hours before desired serving time, remove dough from fridge.

8. In a small bowl, combine cream cheese, sugar, vanilla and almond extract.

9. Spray a large baking sheet with nonstick cooking spray.

10. Divide dough in half. Roll dough out on floured surface into a rectangle. Spread dough with half of the cream cheese mixture. Top with about 1/3 cup raspberry pie filling.

11. Roll dough, starting with long side of rectangle, until totally rolled together. Complete the roll by pinching the long end of dough to seal it. Cut dough into 16-18 pieces. Place rolls next to each other, so that spiral is showing, in a circle; creating a wreath.

12. Repeat with remaining dough, making a total of two wreaths.

13. Let dough rise for 2 to 2 ½ hours. Bake in a 350-degree oven for 15-18 minutes.

14. Combine glaze ingredients in a small bowl, adding enough milk to create an easy drizzling consistency.

15. Drizzle glaze over rolls and serve.

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