Name: Mott's Applesauce Wreaths recipe
Ingredients: 3 ½ cups all-purpose flour, divided;¼ cup sugar;1 (.25 ounce) package active dry yeast;1 teaspoon salt;¾ cup evaporated milk;¼ cup butter or margarine;¼ cup water;2 eggs;1 cup Mott's® Natural Applesauce;2 tablespoons ground cinnamon;¼ teaspoon ground nutmeg;1 cup confectioners' sugar;4 teaspoons evaporated milk, or as needed;½ teaspoon vanilla extract

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Ingredients

3 ½ cups all-purpose flour, divided ¼ cup sugar 1 (.25 ounce) package active dry yeast 1 teaspoon salt ¾ cup evaporated milk ¼ cup butter or margarine ¼ cup water 2 eggs 1 cup Mott's® Natural Applesauce 2 tablespoons ground cinnamon ¼ teaspoon ground nutmeg 1 cup confectioners' sugar 4 teaspoons evaporated milk, or as needed ½ teaspoon vanilla extract

Nutrition Info

274.3 calories carbohydrate: 48.1 g cholesterol: 46.3 mg fat: 6.4 g fiber: 2.1 g protein: 6.3 g saturatedFat: 3.6 g servingSize: - sodium: 252.8 mg sugar: 18.7 g transFat: : - unsaturatedFat: : -

Directions

Combine 1 1/2 cup flour, sugar, undissolved yeast, and salt in a large bowl. Over low heat in a small saucepan, heat evaporated milk, butter, and water until very warm (120 degrees to 130 degrees F).
Gradually stir warm milk mixture into flour mixture. Beat 2 minutes at medium speed with electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour, beat 2 minutes at high speed, scraping bowl occasionally. With a mixing spoon, add enough flour to make a stiff dough. Cover tightly with plastic wrap, refrigerate 2 hours or overnight.
Lightly oil two baking sheets.
Remove dough from refrigerator. Punch dough down. Place on a lightly floured surface. Roll to 21- by 12-inch rectangle. Sprinkle cinnamon and nutmeg on rolled out dough. Spread Mott's Applesauce to within 1/2 inch of edges. Fold crosswise into thirds to form a 12- by 7-inch rectangle. Press edges to seal.
Cut dough into 12 (1-inch) strips. Holding ends of each strip, twist three times and pinch together ends of each twisted strip to form a wreath. Place wreaths on prepared baking sheets. Cover, let rise in warm, draft-free place until nearly doubled in size, about 30 to 45 minutes.
Preheat oven to 400 degrees F (200 degrees C).
Bake 6 minutes, then switch positions of sheets so wreaths brown evenly. Continue baking 6 to 9 more minutes or until done. Remove wreaths from baking sheets, let cool on wire racks. Frost wreaths, if desired.
Frosting: Combine confectioners' sugar, 4 teaspoons evaporated milk, and vanilla. Stir until smooth, adding another teaspoon of evaporated milk if needed for desired consistency.

Recipe Yield

12 wreaths

Recipe Note

These charming little pastry wreaths are filled with fresh-baked apple flavor, along with a hint of nutmeg, sweet cinnamon, and powdered sugar icing.

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