• Sprinkle the packet (2¼ tbsp) of dry active yeast on top and stir with a small whisk until blended. Whisk in 1 teaspoon of the flour and let sit for 10 to 15 minutes, or until it starts to get foamy on the surface.
  ½ cup water, 2¼ teaspoon dry active yeast
• Add the milk and the butter, sugar, and salt to a medium microwave safe bowl and warm in 30 second intervals in the microwave until the butter is almost melted. Stir and let the butter completely melt, allow the mixture to cool down to lukewarm.

  NOTE: You only need about 1 to 1½ minutes, the heat from the warm milk will melt the butter as it sits cooling.
  ⅔ cup milk, 6 tablespoons Butter, ⅓ cup granulated sugar, 1 teaspoon salt
• Using a stand mixer or bread dough mixer, combine the milk mixture with 1 cup of flour, 2 eggs, the proofed yeast mixture, vanilla and almond extracts, and the orange zest and mix until flour combined completely for a sticky dough.
  3 ½ cups all-purpose flour, 2 large eggs, 1 teaspoon vanilla extract, ½ teaspoon almond extract, 2 tablespoon orange zest
• Add the remaining flour and continue to mix to make a soft dough. Knead the dough by hand on lightly floured surface 8 to 10 minutes or in the stand mixer or dough mixer until smooth and elastic, about 8 minutes.
• Transfer the dough to a oiled bowl, turning to coat all surfaces of the dough ball. Cover with oiled plastic wrap or a cloth, and let dough rise in a warm place 1 to 1 ½ hours, or till double.
• Punch the dough down and turn out on lightly floured surface. Using a rolling pin, roll the dough to a 24x12-inch rectangle. Brush with the melted butter.
  2 tablespoons butter
• Mix the 2 tablespoons sugar and the cinnamon and sprinkle over the butter dough surface. Follow with the chopped pecans and golden raisins.
  2 tablespoons sugar, 1 teaspoon cinnamon, ½ cup chopped pecans, ¾ cup golden raisins
• Starting from the LONG END of the dough, tightly roll up. Bring the dough ends together to form a wreath. You can dampen the dough ends with water so that pinching and securing the ends is easier.
• Place the wreath seam side down on a parchment covered large baking sheet.
• Press the wreath down to flatten/widen it a little. Using a sharp knife, cut slashes around the perimeter of the wreath about 2 to 3 inches apart, about ½ way into the width of the wreath. Cover and let rise until nearly doubled (about 30 to 40 minutes).
• While the wreath is rising, preheat your oven to 375℉, and set the baking rack to the center of the oven.
• When the wreath has finished rising, whisk the remaining egg with a teaspoon of water and brush lightly over the surface of the wreath. Bake 25 to 30 minutes or until golden brown. Cool completely on wire rack.
  1 egg, 1 teaspoon water
• Using a small butter knife, look for a spot in one of the wreath slits to tuck in and hide the plastic baby Jesus doll. Press it in gently so it's not visible.

  NOTE: DO NOT BAKE THE WREATH WITH THE PLASTIC DOLL INSIDE THE WREATH, as it will melt.
  1 plastic baby Jesus doll

Glaze and Decoration

• Combine the powdered sugar, almond or orange extract, and enough milk to make a medium consistency glaze. It needs to have a little flow, but not be stiff. Drizzle the glaze over the cooled wreath. Sprinkle some toasted slivered almonds over the wet glaze, and secure the red and green candied cherries in intervals around the top surface of the wreath.
  1 cup sifted powdered sugar, ¼ teaspoon almond extract, 1 tablespoon Milk, 8 Candied Cherries, 2 tablespoon Slivered Almonds