Recipe - Cranberry Treasures

FILLING
16 ounce Cream Cheese; softened
2 Eggs
One half cup Sugar
1 teaspoon Pure Vanilla Extract
1 cup Dried Cranberries Or
1 cup Miniature Chocolate Chips;
Semisweet

DOUGH
3 Three fourths cup Allpurpose flour; To 4 1/4
Cups
3 tablespoon Sugar
4 teaspoon Orange Peel; Freshly Grated
1 pack Fleischmann's QuickRise
Instant Yeast; or 2 One fourth tsp
One half teaspoon Salt
One fourth teaspoon Ground Mace
One half cup Milk
1/3 cup Butter or margarine; Cut Up
One fourth cup Water
3 Eggs; Divided Use

To make filling: In medium bowl of electric mixer, beat cream cheese, 2
eggs, sugar and vanilla until smooth. With spoon, stir in dried
cranberries. Cover; refrigerate while preparing dough.

To make dough: In large bowl, combine 1 cup flour, sugar, orange peel,
undissolved yeast, salt and mace. Heat milk, butter and water until very
warm (120' to 130'F); stir into dry ingredients. Stir in 2 eggs, 1 egg yolk
(reserve one egg white) and enough remaining flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 6 to 8
minutes. Cover; let rest 10 minutes.

To shape: Divide dough into 16 equal pieces; roll each to 6inch circle.
Place an equal amount of filling on center of each. Bring dough up around
filling, pleating and pinching firmly just above ling to seal. Place 2
inches apart on greased baking sheets. Cover; let rise in warm, draftfree
place until doubled in size, about 30 to
60 minutes.

Uncover rolls; pinch again, just above filling, to reseal. Lightly beat
reserved egg white; brush on rolls. Bake at 350'F for 20 to 25 minutes or
until golden brown, switching position of pans halfway through baking for
even browning. Remove from pans; cool on wire racks. When cool, tie each
with narrow ribbon.

Recipe by: Fleischmann's Yeast

Posted to Digest breadbakers.v097.n083 by "Bob & Carole Walberg"
walbergr@mb.sympatico.ca on Dec 30, 1997