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1
Butter a med size bowl.
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2
Heat together milk and honey in a small pan until very warm (about 110 degrees).
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3
Pour 1/2 of the warmed liquid into a small bowl.
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4
Mix in yeast and set aside until it bubbles (about 10 minutes).
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5
Add 3 T. butter to remaining milk and stir over a low heat just until butter is melted.
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6
Pour into a large bowl.
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7
Mixed together 2 cups of sifted flour, the yeast mixture and the milk/butter mixture and beat for 1 minute.
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8
Work as much of the remaining flour into the dough as it will take.
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9
Knead dough in a food processor until a ball forms or by hand for 8 to 10 minutes.
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10
Roll dough into a ball.
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11
Place into buttered bowl, turning to coat all sides.
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12
Cover with a towel and let rise in a warm place for 45 minutes.
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13
Butter a large baking sheet.
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14
Punch dough down on a lightly floured surface.
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15
Roll into an 18x9 inch rectangle.
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16
Brush with melted butter.
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17
Spread fruit bits on to dough all the way to the ends at top and bottom, but leave a 1 inch margin on each side.
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18
Roll up length wise, jelly roll style.
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19
Form into a circle, joining ends together by moistening with a little water.
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20
Place on prepared cooking sheet.
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21
With sharp scissors, cut the wreath 3/4 of the way across and 1 inch apart all around the wreath.
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22
Twist each piece and lay it on its side so the fruit is showing.
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23
Cover and let rise for about 30 minutes or until doubled.
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24
Preheat oven to 350 degrees.
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25
Bake on middle shelf for 25 to 30 minutes or until golden brown.
