Cranberry Orange Bun Wreath

A festive treat of a yeast dough studded with dried and candied fruit, rolled with orange and cranberries then baked in a wreath shape. Perfect for a Christmas breakfast or brunch

½ cup water, lukewarm
½ teaspoon granulated sugar
1 package active dry yeast (1 tablespoon)
1 cup homogenized milk
1 stick (½ cup) butter
½ cup granulated sugar
1 teaspoon kosher salt
5 cups unbleached all-purpose flour
2 eggs
½ cup dried cranberries, chopped
½ cup glazed orange peel

For the filling:
1 cup chopped fresh cranberries
½ cup chopped orange peel and flesh
¾ cup dark brown sugar
1 teaspoon pure almond extract
¼ cup almond flour

For the topping:
2 ½ cups confectioners’ (icing) sugar
2 tablespoons butter, room temperature
1 teaspoon pure almond extract
3 tablespoons homogenized milk, room temperature
½ cup sliced almonds, toasted

• Make the dough:Place sugar and warm water in a bowl, stirring to dissolve. 
• Sprinkle with yeast, stir and cover. 
• Let stand around 5 minutes until foamy.
• Warm milk in small saucepan on medium heat. 
• Add sugar and salt and stir to dissolve. 
• Add the butter and stir to melt.
• Combine yeast and milk mixtures in the bowl of a stand mixer. 
• Add 2 cups of flour and stir to combine. 
• Secure bowl in place on the stand mixer fitted with a hook attachment. 
• Lock in position and run machine on low setting.
• Mix the eggs together in a small cup before adding them to the bowl. 
• The remaining 3 cups of flour go in, little by little. 
• Beat until you have a soft, sticky dough.
• Turn the dough out onto a floured surface and knead for about 8 minutes, until smooth and elastic. Sprinkle with dried cranberries and orange peel, folding into the dough. 
• Place dough into a large lightly greased bowl. 
• Cover with a tea towel and let rise in a warm place for an hour, or until doubled in bulk.
• Make the filling:While the dough rises, place cranberries in a food processor or chopper and roughly chop. 
• Measure one cup of cranberries and transfer to a small saucepan. 
• Process orange peel and flesh in the same manner and transfer 1/2 cup into the saucepan.
• Stir together with brown sugar and almond extract and bring mixture to a simmer. 
• Cook for 5 minutes, stirring frequently.
• Remove from heat and cool completely.
• Make the wreath:Turn the dough out onto floured work surface and roll it out to a rectangle that’s about 10 × 15-inches (or even slightly bigger) and about 1/4-inch thick. 
• Spread the filling across the surface, then sprinkle with almond flour.
• Starting on a long side, roll the dough up into a log. 
• Trim the ends to create a clean cut. 
• Lift log onto a parchment-lined pizza stone or baking dish and shape into a ring. 
• Cut slits 2/3 through the ring, 1-inch apart and turn each section on its side.
• Cover and let rise until double in bulk, about 1 hour.
• Make the glaze:Place sugar and butter in a small bowl and beat lightly using a hand mixer. 
• Add milk and almond extract and beat to remove lumps and create a smooth glaze. 
• Add a tiny bit more milk to thin slightly. 
• Transfer glaze to a piping bag.
• Bake the bun wreath:Preheat oven to 350°F. 
• Transfer wreath to oven and bake for 30 minutes, rotating it at the halfway point. 
• Bake until golden brown. 
• Cool to room temperature before applying the glaze.
• Place cooled wreath onto serving plate or tray, then transfer onto a lazy Susan. 
• Create a zig zag pattern of glaze going from the centre to the outside of the ring, gently turning the lazy Susan so the glaze is applied evenly.
• Sprinkle with toasted almonds and serve.

Recipe: Weekend at the Cottage