Cranberry Orange Walnut Sweet Bread

• Produce

  • 3/4 cups Cranberries, dried
  • 1 Orange, Zest of large

• Refrigerated

  • 1 Egg yolk, large
  • 2 Eggs, large

• Baking & Spices

  • 2 1/8 tsp Active dry yeast
  • 1/2 cup Brown sugar, lightly packed light
  • 3 1/4 cup Flour, unbleached
  • 1/3 cup Granulated sugar
  • 1 1/4 tsp Salt
  • 1 Sugar, coarse
  • 1 tsp Vanilla extract, pure

• Nuts & Seeds

  • 3/4 cup Walnuts

• Dairy

  • 1/4 cup Butter, unsalted

• Beer, Wine & Liquor

  • 1 tbsp Spiced rum, dark

• Liquids

  • 1/2 cup Water

Found on savingdessert.com

Description

Ingredients

• FOR THE STARTER:
• 1 cup unbleached all-purpose flour
• ½ cup cool water
• ⅛ teaspoon active dry yeast
• FOR THE DOUGH:
• 2¼ cups unbleached all-purpose flour
• 1¼ teaspoons salt
• 2 teaspoons Active Dry Yeast
• ⅓ cup granulated sugar
• ¼ cup unsalted butter, room temperature
• 2 large eggs
• 1 large egg yolk, white reserved
• 1 teaspoon pure vanilla extract
• Zest of 1 large orange
• FOR THE FILLING:
• ¾ cups dried cranberries
• ¾ cup walnuts
• ½ cup (lightly packed) light brown sugar
• 1 tablespoon dark spiced rum (optional)
• FOR THE TOPPING:
• Coarse sugar

Directions

• The night before baking - make the starter. Combine the starter ingredients: 1 cup flour, ½ cup cool water and ⅛ teaspoon yeast.
• On baking day scrape the starter into the bowl of a stand mixer fitted with a dough hook. Add the remaining dough ingredients and knead until the dough is elastic and satiny. Transfer the dough to a clean, lightly oiled bowl. Cover with a clean kitchen towel and place in a warm, draft free location for about 1 to 2 hours or until puffy (not the same as doubled in size - just puffy.)
• While the dough is rising, combine the cranberries and rum. Stir occasionally while the dough is resting to re-hydrate the cranberries.
• Divide the dough into three equal pieces, On a lightly floured surface, flatten each piece out into a 6 by 12 rectangle.
• Drain any excess rum from the cranberries and add the brown sugar and walnuts. Stir until combined. Divide the filling between the three pieces of dough. Spread the filling leaving about 2 inches on one long side.
• Starting with the long edge, roll each rectangle into a log taking care to seal the dough to prevent the filling from seeping out. Braid the logs together tucking the end pieces underneath. Place the braided dough on a parchment lined baking sheet. Lightly spray a piece of plastic wrap and cover the braid. Allow the dough to rise again just until puffy - about 1 hour.
• Preheat oven to 350 degrees.
• Whisk the reserved egg white with 1 tablespoon water and brush onto the braid. Sprinkle with coarse sugar and bake for 30 to 35 minutes. Cover with foil if needed to prevent the dough from getting to dark.
• Remove the bread from the oven and place on a rack to cool.
• Enjoy!