Holiday Nut Wreath

Directions

Process bran cereal in blender or food processor for 30 to 60 seconds or until ground and reduced to 2/3 cup (some coarse pieces will remain).

In small saucepan, combine ground bran, 1/4 cup sugar, 1/2 cup butter, nuts and chocolate chips. Cook and stir over low heat until butter and chips melt. Reserve.

In large bowl, combine 2 cups flour, remaining 1/2 cup sugar, undissolved yeast and salt. Heat milk, water and remaining 1/2 cup butter until very warm (125º to 130ºF). Butter does not need to melt. Stir into dry ingredients. Stir in eggs and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.

Divide dough in half; cover one half. Roll remaining half to 8- × 24-inch rectangle. Evenly spread 1/2 filling over dough to within 1/2 inch of edges. Sprinkle with 1/4 cup cherries. Roll up tightly from long end as for jelly roll; pinch seam to seal. With sharp knife, cut roll lengthwise in half, making 2 ropes. With cut sides up, cross ropes in center. Loosely twist ropes together: start at center and work to outside, making 4 twists on each end.

Place on large baking sheet sprayed with cooking spray. Shape into circle and pinch ends to seal. Repeat with remaining dough. Spray top of wreaths with cooking spray. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

Bake at 375º for 30 minutes or until done, covering with foil after 15 minutes to prevent excess browning. Switch position of sheets halfway through baking. Remove from sheets; cool on wire racks.