Orange Pecan Christmas Wreath

Directions

1. Preheat oven to 95F.  Place small saucer of water in the oven.
2. Mix together all ingredients for filling and set aside.
3. In a measuring cup, combine water and the 1 tsp of sugar. Stir until dissolved. Sprinkle yeast over water. Let stand till bubbly, while preparing dough.
4. In a small bowl, beat egg and add orange flavoured liqueur . Set aside.
5. In a large bowl, stir together the flour, sugar and salt.
6. Cut in the butter with a pastry blender.
7. Add egg / liqueur mixture to yeast mixture.
8. Add liquid mixture to flour mixture. Stir together to form soft dough. If need be, add a bit of water (not all eggs are created equal) until all the flour is absorbed and dough is soft and holds together.
9. Put dough on lightly floured surface and knead a few times to get a smooth dough.  Lightly flour the rolling pin.  Roll out dough on lightly floured surface into 16” x 9” rectangle.
10. Drop small bits of filling evenly onto dough. Roll up as for a jelly roll. Wet the last edge to seal the roll.
11. Cut the ends with a sharp knife.  Wet the cut ends with water. Place in the bundt pan, sealed edge facing up, and pinch the ends together.  If need be, used a piece of dough from cut off ends and put over the pinched edges to seal.
12. Cover with cloth and let rise in warm place for 1 1/2 hrs.
13. Preheat oven to 325F.  Bake (convection works best) for 25 to 30 minutes. Let cool in pan 15 min.
14. Turn onto serving plate. Glaze wreath and garnish with pecans or cherries.