Festive Cranberry and Raisin Twist Bread

Festive Cranberry and Raisin Twist Bread

Ingredients:

• • 300 grams all-purpose flour (2½ cups)
  • 150 ml warm milk (⅔ cup)

• • 2 teaspoons active dry yeast
  • 50 grams sugar (¼ cup)
  • 1 egg

• • 50 grams unsalted butter, softened (¼ cup)
  • ½ teaspoon salt
  • 100 grams dried cranberries (⅔ cup)

• 100 grams golden raisins (⅔ cup)
• 1 egg (for egg wash)

Directions:

1. 1. Prepare the Yeast Mixture:
      • • In a small bowl, mix 150 ml of warm milk with 2 teaspoons of active dry yeast and 1 tablespoon of sugar. Stir gently and let it sit for 5-10 minutes until frothy.

   2. Make the Dough:
      • • In a large mixing bowl, combine 300 grams of all-purpose flour, the remaining sugar, and salt.
        • Add the yeast mixture, 1 egg, and softened butter. Mix everything together until a soft dough forms.

   3. Knead the Dough:
      • Transfer the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.

1. 1. First Rise:
      • Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
   2. Prepare the Filling:
      • • While the dough is rising, soak the dried cranberries and raisins in warm water for about 10 minutes to plump them up. Drain well and pat dry.

   3. Shape the Bread:
      • • Once the dough has risen, punch it down and transfer it to a floured surface. Roll the dough into a large rectangle, about ½ inch thick.
        • Sprinkle the cranberries and raisins evenly over the dough.
      • Roll the dough tightly from the long side, creating a log shape.
   4. Twist the Dough:
      • • Slice the dough log in half lengthwise, exposing the layers with fruit.
      • Gently twist the two pieces together, keeping the filling side facing up.
      • Shape the twisted dough into a ring and place it in a greased round baking pan, tucking the ends underneath to seal the ring.

1. 1. Second Rise:
      • Cover the pan with a kitchen towel and let the dough rise again for about 30-40 minutes, or until doubled in size.
   2. Preheat the Oven:
      • • Preheat the oven to 180°C (350°F).

   3. Egg Wash and Bake:
      • • Beat the remaining egg and brush it over the top of the dough for a shiny golden crust.
        • Bake in the preheated oven for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

   4. Cool and Serve:
      • Allow the bread to cool slightly in the pan before transferring it to a wire rack to cool completely. Slice and serve warm or at room temperature.

Serving Suggestions:

• • Enjoy this festive bread as a breakfast or brunch item with butter or cream cheese.
  • Serve it as a centerpiece for holiday gatherings with a cup of coffee or tea.
  • Dust with powdered sugar for an extra festive touch.

Cooking Tips:

• • Ensure the milk is warm, not hot, to activate the yeast properly without killing it.
  • You can substitute other dried fruits like cherries, apricots, or even chocolate chips for a fun variation.
  • If the top browns too quickly during baking, cover it loosely with foil.

Nutritional Benefits:

• Dried cranberries and raisins add a good source of fiber and antioxidants.
• The bread is a lighter option compared to richer pastries, making it a good treat for sharing.

Dietary Information:

• • This recipe contains dairy, eggs, and gluten.

Storage:

• Store in an airtight container at room temperature for up to 3 days.
• Freeze any leftovers for up to 1 month; thaw at room temperature before serving.

Why You’ll Love This Recipe:

• • The festive look of this twisted bread makes it perfect for holidays.

• The soft, sweet dough paired with tart cranberries and raisins is a delightful combination.
• It’s a fun and impressive bread to bake for guests or family gatherings.
• The light sweetness and moist texture make it a versatile treat for any occasion.