|1.||Flour Dough||500 Column|
|2.||Dry yeast Dough||25 Column|
|3.||Milk Dough||3/4 Art.|
|4.||Sugar Dough||2 art. l|
|5.||Chicken egg Dough||2 PC.|
|6.||Butter Dough||60 Column|
|7.||Salt Dough||1/2 Tsp|
|8.||Cranberry Filling||300 Column|
|9.||Sugar Filling||1/2 Art.|
|10.||Orange zest Filling||1.5 Tsp|
|11.||Potato starch Filling||1 Tsp|
|12.||Powdered sugar Filling||for sprinkling|
Dissolve the yeast in warm milk, add half the flour, mix and let rise for about 1 hour. In the finished dough, add beaten eggs with sugar and salt. Add soft butter and the rest of the flour. Knead the dough well. Put the dough in the refrigerator for several hours.
For the filling, grind the cranberries, add the orange zest. Put everything in a saucepan, add sugar and starch and cook over medium heat, stirring constantly until thick.
Roll out the dough in a rectangle and lay out the filling.
Fold the dough, one third of the wide part of the layer cover the middle part and then cover with the other edge. The result should be a roll of rectangular shape.
Close up the edges and roll out a little with a rolling pin. Cut the roll across into 12 strips.
Twist each strip of several races and fold together with a ringlet, covering the edges. Put the cranberry wreaths on a greased baking sheet and bake at 200 degrees for about 15 minutes.
Cranberry wreaths are ready, sprinkle with powdered sugar.