{"id":278,"date":"2016-11-06T11:54:34","date_gmt":"2016-11-06T18:54:34","guid":{"rendered":"http:\/\/olivereats.ca\/?p=278"},"modified":"2025-12-20T10:13:58","modified_gmt":"2025-12-20T17:13:58","slug":"orange-pecan-christmas-wreath","status":"publish","type":"post","link":"https:\/\/olivereats.ca\/index.php\/2016\/11\/06\/orange-pecan-christmas-wreath\/","title":{"rendered":"Orange Pecan Christmas Wreath"},"content":{"rendered":"<p>(25 to 30 minutes at 325F)<\/p>\n<p>Do not use mixer<\/p>\n<p>10\u201d bundt pan, greased<\/p>\n<div class=\"shortcode-ingredients\"><h3>Ingredients<\/h3><\/p>\n<p>Dough<\/p>\n<ul>\n<li class=\"ingredient\">1\/2 cup lukewarm water<\/li>\n<li class=\"ingredient\">1 pkg fast rising yeast (Note: must be fast rising yeast. Other types don\u2019t work well.)<\/li>\n<li class=\"ingredient\">1 tsp sugar<\/li>\n<li class=\"ingredient\">2 1\/2 cup flour<\/li>\n<li class=\"ingredient\">1\/4 cup sugar<\/li>\n<li class=\"ingredient\">1\/4 tsp salt<\/li>\n<li class=\"ingredient\">1\/2 cup butter<\/li>\n<li class=\"ingredient\">1 egg, beaten<\/li>\n<li class=\"ingredient\">2 tbsp orange flavour liqueur (Cointreau or Grand Marnier)<\/li>\n<\/ul>\n<p>Filling<\/p>\n<ul>\n<li>3\/4 cup brown sugar<\/li>\n<li>1\/2 cup chopped pecans<\/li>\n<li>2 tbsp. Grated orange rind<\/li>\n<li>1\/3 cup soft butter<\/li>\n<\/ul>\n<p>Glaze<\/p>\n<ul>\n<li>3\/4 cup icing sugar<\/li>\n<li>1 1\/2 tbsp. Orange juice<\/li>\n<li>1 1\/2 tsp. Grated orange rind<\/li>\n<\/ul>\n<p>Garnish<\/p>\n<ul>\n<li>12-14 whole pecans<\/li>\n<\/ul>\n<p><\/div>\n\n<div class=\"shortcode-directions instructions\"><h3>Directions<\/h3>\n<ol class=\"instructions\">\n<li class=\"instruction\">Preheat oven to 95F.\u00a0 Place small saucer of water in the oven.<\/li>\n<li class=\"instruction\">Mix together all ingredients for filling and set aside.<\/li>\n<li class=\"instruction\">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.<\/li>\n<li class=\"instruction\">In a small bowl, beat egg and add orange flavoured liqueur . Set aside.<\/li>\n<li class=\"instruction\">In a large bowl, stir together the flour, sugar and salt.<\/li>\n<li class=\"instruction\">Cut in the butter with a pastry blender.<\/li>\n<li class=\"instruction\">Add egg \/ liqueur mixture to yeast mixture.<\/li>\n<li class=\"instruction\">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.<\/li>\n<li class=\"instruction\">Put dough on lightly floured surface and knead a few times to get a smooth dough.\u00a0 Lightly flour the rolling pin.\u00a0 Roll out dough on lightly floured surface into 16\u201d x 9\u201d rectangle.<\/li>\n<li class=\"instruction\">Drop small bits of filling evenly onto dough. Roll up as for a jelly roll. Wet the last edge to seal the roll.<\/li>\n<li class=\"instruction\">Cut the ends with a sharp knife.\u00a0 Wet the cut ends with water. Place in the bundt pan, sealed edge facing up, and pinch the ends together.\u00a0 If need be, used a piece of dough from cut off ends and put over the pinched edges to seal.<\/li>\n<li class=\"instruction\">Cover with cloth and let rise in warm place for 1 1\/2 hrs.<\/li>\n<li class=\"instruction\">Preheat oven to 325F.\u00a0 Bake (convection works best) for 25 to 30 minutes. Let cool in pan 15 min.<\/li>\n<li class=\"instruction\">Turn onto serving plate. Glaze wreath and garnish with pecans or cherries.<\/li>\n<\/ol>\n<p><\/div>\n<br \/>\n<!--more--><br \/>\nThanks to Pam Alloway for the recipe!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>(25 to 30 minutes at 325F) Do not use mixer 10\u201d bundt pan, greased<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[46,6],"tags":[],"class_list":["post-278","post","type-post","status-publish","format-standard","hentry","category-christmas","category-dessert"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7VfK8-4u","_links":{"self":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/278"}],"collection":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/comments?post=278"}],"version-history":[{"count":3,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/278\/revisions"}],"predecessor-version":[{"id":1835,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/278\/revisions\/1835"}],"wp:attachment":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media?parent=278"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/categories?post=278"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/tags?post=278"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}