Orange Rosemary Wreath

orange rosemary wreath
This Orange Rosemary Wreath is a perfect addition to a holiday brunch menu.

Orange Rosemary Wreath
Makes 8 to 10 servings
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  1. 1 cup plus 1 tablespoon sugar, divided
  2. 2 tablespoons orange zest, divided
  3. 1 tablespoon chopped fresh rosemary
  4. 2/3 cup warm milk (105° to 110°)
  5. 1 (0.25-ounce) package active dry yeast
  6. 3 cups all-purpose flour, divided
  7. ½ cup unsalted butter, melted and divided
  8. 2 large eggs
  9. 1 teaspoon salt
  10. Garnish: rosemary sprigs, orange wedges
  1. In a small bowl, whisk together 1 cup sugar, 1 tablespoon zest, and rosemary. Cover, and let stand for 1 hour.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine warm milk, yeast, and remaining 1 tablespoon sugar. Let stand until mixture is foamy, about 10 minutes. Add 1 cup flour; beat at low speed until combined. Add ¼ cup melted butter, beating to combine. Add ½ cup flour; beat until combined. Add eggs, beating until well combined. Gradually add salt, remaining 1½ cups flour, and remaining 1 tablespoon zest, beating until a soft dough forms.
  3. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Loosely cover, and let rise in a warm (75°), draft-free place until doubled in size, about 1 hour.
  4. Line a baking sheet with parchment paper.
  5. On a lightly floured surface, roll dough into an 18x16-inch rectangle. Spread with remaining ¼ cup melted butter. Sprinkle generously with sugar mixture. Starting with one long side, roll dough into a log; pinch seam to seal. Using a serrated knife, cut log in half lengthwise. Carefully twist dough pieces around each other, and form into a circle. Place on prepared pan, cut side up, tucking in ends. Cover, and let rise in a warm (75°), draft-free place until doubled in size, about
  6. 45 minutes.
  7. Preheat oven to 350°.
  8. Bake until golden brown, 35 to 40 minutes. Garnish with rosemary and orange wedges, if desired.
Southern Lady Magazine

Discover more seasonal recipes by ordering your copy of Southern Lady November/December 2016.