Stir together the water, potato flakes, sugar and salt.

Add beaten eggs and softenend butter, then yeast mixed with 3 cups flour.

Beat with mixer on high speed.

Add remaining flour, 1/2 cup at a time, until a kneadable dough is obtained and knead well.

Please in a greased, covered bowl in the refrigerator for a least two hours or overnight.

Punch down and divide dough into two equal portions.

On a floured or greased surface, roll each portion of dough into a 16x12-inch rectangle and spread with butter.

Combine brown sugar, cinnamon, cranberries and orange zest and spread half the mixture over buttered dough on each of the wreaths.

Roll up starting with the long edge and pinch seam to seal.

Transfer to a parchment lined pizza pan or large cookie sheet seam down and shape into a ring, pinching ends together to seal.

Using kitchen shears or serrated knife, starting at the outside edge, cut 2/3 of the way through the ring at 1'" intervals.

Separate slices slightly and twist to show filling.

Cover and let rise in warm place until doubled in size for at least one hour.

Bake at 350 degrees F for 20 minutes or until golden.

For glaze, mix together icing sugar, orange juice and orange zest.

Drizzle the glaze over wreaths and garnish with additional chopped cranberries.

Yield: 2 wreaths

ENJOY!!