CRANBERRY ORANGE BRAIDED BREAD

Ingredients

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STARTER

• 1 Cup Flour
• 1/2 Cup Cool Water
• 1/8 Teaspoon Instant Yeast

DOUGH

• 2 1/4 Cups Flour
• 1 1/4 Teaspoons Salt
• 2 Teaspoons Instant Yeast
• 1/3 Cup Sugar
• 4 Tablespoons Unsalted Butter
  • Room Temperature
• 2 Large Eggs
• 1 Egg Yolk – Reserve the White!
• 1/4 Teaspoon Fiori di Sicilia Flavor
  • Or Vanilla Extract
• Grated Peel of 1 Large Orange

FILLING

• 3/4 Cup Dried Cranberries
• 3/4 Cup Walnuts
• 1/2 Cup Sugar

TOPPING

• Pearl or Sparkling Sugar

Directions

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STARTER

1. Combine ingredients, cover and leave at room temperature overnight.

DOUGH

1. Mix the starter with the dough ingredients, kneading until elastic and satin.
   
   
2. Place dough in a greased bowl, cover with a towel and let rise for 1-3 hours, until puffy.

ASSEMBLE

1. Divide the dough into three pieces and flatten each piece into a 6×12” rectangle.
   
   
2. Mix the filling ingredients together and spread each rectangle with some of the filling.
   
   
3. Starting with a long edge, roll each rectangle into a log and then braid the logs together.
   
   
4. Cover the braid and allow it to rise for 1-2 hours, until puffy.

BAKE

1. Preheat the oven to 350 degrees.
   
   
2. Combine the egg white with 1 Tablespoon water and brush onto the braid. Sprinkle the top with the pearl sugar.
   
   
3. Bake for 30-35 minutes, until golden brown. A thermometer inserted in the center should register 190 degrees.
   
   
4. Remove the bread and allow it to cool.

Notes:
I had a tough time keeping the top from looking burnt, so I put a little tin-foil resting on the top while it continued to cook.