Swirled with both dried fruit and fresh berry sauce along with punchy citrus zest, this impressive yeast bread looks intimidating to make but couldn’t be easier to pull off.
Cranberry-Orange Twist Bread
Makes 1 (12-inch) loaf
- ⅔ cup warm whole milk (110° to 115°)
- 1 tablespoon granulated sugar
- 1 (0.25-ounce) package active dry yeast
- 3 cups all-purpose flour, divided
- ¼ cup unsalted butter, melted
- 2 large eggs
- 1½ teaspoons plus ⅛ teaspoon kosher salt, divided
- 1 (14-ounce) can whole-berry cranberry sauce
- 1½ teaspoons orange zest, divided
- ½ cup sweetened dried cranberries
- 1 cup confectioners’ sugar
- 1 tablespoon fresh orange juice
- In the bowl of a stand mixer fitted with the paddle attachment, combine warm milk, granulated sugar, and yeast. Let stand until mixture is foamy, about 10 minutes. With mixer on low speed, beat in 1 cup flour. Add melted butter and 1 cup flour, beating until combined. Add eggs, beating to combine. Gradually add remaining 1 cup flour and 1½ teaspoons salt, beating until a soft dough forms.
- Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 1 hour.
- Spray a 10-inch cast-iron skillet with cooking spray.
- In a small bowl, whisk together cranberry sauce and 1 teaspoon orange zest.
- On a lightly floured surface, roll dough to an 18×16-inch rectangle. Spread cranberry sauce onto dough, leaving a ½-inch border on all sides. Sprinkle dried cranberries onto dough. Starting at one long side, roll up dough into a log, pinching seam to seal. Place log, seam side down, on a cutting board, and cut in half lengthwise, leaving the top 1 inch of log uncut. Carefully twist dough pieces, cut side up, around each other, and place in prepared pan, cut side up, tucking ends underneath. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 45 minutes.
- Preheat oven to 350°.
- Bake until golden brown, 35 to 40 minutes. Let cool on a wire rack for 10 minutes.
- In a small bowl, whisk together confectioners’ sugar, orange juice, remaining ½ teaspoon zest, and remaining ⅛ teaspoon salt until smooth; brush all over warm bread. Let cool for 10 minutes; serve warm.