Cranberry-Cinnamon Brioche Wreath
Cranberry-Cinnamon Brioche Wreath
Ingredients
- ½ cup (125 ml) warm water
- 1 ½ tsp instant yeast
- 3 ¼ cups (490 g) unbleached all-purpose flour
- ¼ cup (55 g) sugar
- 1 ½ tsp salt
- ⅓ cup (75 ml) milk
- 2 eggs
- ½ cup (115 g) unsalted butter, softened and diced
- 1 cup (105 g) fresh or frozen cranberries
- ½ cup (105 g) sugar
- ¼ cup (60 ml) water
- 2 cinnamon sticks, each about 4 inches (10 cm) long (see note)
- 1 tsp cane sugar (optional)
Instructions
- In a small bowl, combine the water and yeast. Let sit for 5 minutes to rehydrate and dissolve the yeast.
- In a stand mixer fitted with the dough hook, combine 3 cups (450 g) of the flour with the sugar and salt. Add the yeast mixture, milk and eggs. Mix for 5 minutes. With the machine running, gradually add the butter. Mix in the remaining flour to bring the dough together. Place the dough in a clean, lightly oiled bowl. Cover with plastic wrap and refrigerate for 8 hours or overnight.
Cranberry-Cinnamon Brioche Wreath