Ingredients
3-3/4 to 4-1/4 cups all-purpose flour1/4 cup sugar1 tablespoon active dry yeast1 teaspoon salt1/2 cup sour cream1/2 cup water1/4 cup butter, cubed2 large eggsFILLING:2 cups fresh or frozen cranberries1/2 cup water1-1/2 cups packed brown sugar, divided1 cup chopped pecans1/3 cup butter, softened1 tablespoon ground cinnamon1/4 cup butter, meltedTOPPING:1/4 cup corn syrup3/4 cup confectioners’ sugar1 tablespoon whole milkCranberries and red and green candied cherries, halved
Preparation
In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat the sour cream, water and butter to 120°-130°; add to dry ingredients. Beat on medium speed for 2 minutes. Add eggs and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about, about 1-1/2 hours.
Meanwhile, in a large saucepan, bring cranberries and water to a boil. Cover and boil gently for 5 minutes. Stir in 1/2 cup brown sugar. Reduce heat; simmer, uncovered, for 5 minutes or until thickened, stirring occasionally. Cool. Combine the pecans, softened butter, cinnamon and remaining brown sugar; set aside.
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 14x12-in. rectangle. Brush each with 1 tablespoon melted butter. Spread half of the pecan mixture. Roll up, jelly-roll style, starting with a long side; pinch seam to seal. Brush with remaining melted butter.
To form a tree from each log, cut a 2-in. piece from one end for a tree trunk; set aside. Then cut each log into 15 slices. Cover two baking sheets with foil and grease well. Center one slice near the top of each prepared baking sheet.
Arrange slice with sides touching in four more rows, adding one slice for each row, forming a tree. Center the reserved slice lengthwise below the tree for trunk. Cover and let rise until doubled, about 45 minutes.
Bake at 350° for 25-30 minutes or until golden brown.
In a saucepan, heat corn syrup over low heat. Transfer foil with trees onto wire racks; brush with corn syrup. Cool for 20 minutes.
In a small bowl, combine the confectioners’ sugar and milk. Fill a small pastry or plastic bag; cut a small hole in corner of bag. Pipe on trees for garlands. Garnish with cranberries and candied cherries.
