-
1
In large bowl, stir together 3/4 cup flour, sugar, undissolved yeast and salt.
-
2
Heat butter, water and milk until hot to touch (120 to 130 degrees F).
-
3
Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
-
4
Add eggs and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally.
-
5
With spoon, stir in enough additional flour to make stiff dough.
-
6
Knead on lightly floured surface until smooth and elastic, about 4 to 5 minutes.
-
7
Cover; let rest 10 minutes.
-
8
Prepare Orange-Date Filling: In small bowl, combine 1 cup pitted dates, finely snipped, 1/2 cup finely chopped, toasted pecans or walnuts, 1/3 cup packed brown sugar and 2 teaspoons finely grated orange peel.
-
9
On lightly floured surface, roll dough to 9 x 30-inch rectangle.
-
10
Spread filling to within 1/2-inch of edges.
-
11
Beginning at long end, roll up tightly as for jelly roll; pinch seam to seal.
-
12
With sharp knife, cut roll in half lengthwise; carefully turn halves so that cut sides face up.
-
13
Twist halves around each other, keeping cut sides up so filling is visible.
-
14
Transfer to greased baking sheet.
-
15
Shape into ring and pinch ends to seal.
-
16
Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
-
17
Bake at 350 degrees F for 30 minutes or until done.
-
18
Remove from baking sheet; cool on wire rack.
-
19
If desired, frost top of wreath (see below).
-
20
Sweet Orange Icing: In small bowl, combine 1 cup sifted powdered sugar and 3 to 4 teaspoons orange juice.
-
21
Beat until smooth.
