Thanksgiving Breads: Cornucopia Centerpiece
9 November 2008
One Comment
A beautiful centerpiece for your Thanksgiving table, this edible cornucopia can be filled with fresh fruit or an assortment of fresh-baked breads or rolls. Buy a second package of hot roll mix to make the braided napkin rings to add to your Thanksgiving table’s decor.
What you need:
- 1 package (16 ounces hot roll mix, plus ingredients to prepare mix
- flour for work surface
- 2 egg yolks
- 1 tablespoon cold water
- Assorted fresh fruit
Supplies:
- 1 (16″x16″x14″) cardboard triangle
- cookie sheet
- ruler
- tape
- scissors
- foil
- shortening
- wooden toothpicks
- clean towel
What to do:
- To make cornucopia mold, shape cardboard into cone shape. The large open end of cone should measure about 6 inches in diameter. Tape securely. Trim if necessary. Cover outside of cone with foil; grease.
- Prepare hot roll mix according to package directions. Knead dough on lightly floured surface until smooth, about 5 minutes. Cover loosely; let stand in bowl about 15 minutes.
- Grease cookie sheet. Set aside 1/8 of dough. Roll and stretch remaining dough on lightly floured surface into triangle (16″ x 16″ x 21″). Shape reserved dough into 28- to 30-inch rope (about 1/2 inch thick).
- Shape dough triangle around cone, pinching seam on bottom to seal. At point of cornucopia, stretch dough 3 to 4 inches and from a loop, pinching to top of cornucopia to seal.
- Press dough rope around opening of cornucopia in decorative pattern. Insert wooden toothpicks at 2 inch intervals to hold rope in place during baking. Cover loosely; let rise in warm place until doubled in size, about 30 minutes.
- Preheat oven to 350F. combine egg yolks and water; brush over cornucopia. Bake 20 to 25 minutes or until golden. Remove to wire rack; cool completely. Remove wooden toothpicks. Carefully remove cardboard mold, if desired. Fill with assorted fresh fruit.
Makes 1 cornucopia
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