Ingredients

• ½ tsp Cornstarch
• ⅓ cup Orange Juice, divided (80 ml)
• 1 cup Cranberries, fresh or frozen (100 g)
• ½ cup Sugar (100 g)
• 1 tsp Orange Zest (about ½ of an orange)
• ½ tsp Cinnamon

• 2 ¾ cups Unbleached White All-Purpose Flour (345 g)
• 1 tsp Orange Zest (about ½ of an orange)
• 1 ½ tsp Active Dry Yeast (6 g)
• 1 ½ tsp Kosher Salt
• 2 Tbsp Sugar (25 g)
• ¾ cup Whole Milk (180 ml)
• 3 Tbsp Unsalted Butter (42 g)
• 1 Egg, room temperature

• 1 Egg
• 2 tsp Water

• Pecans, toasted and chopped
• Orange Marmalade or Apricot Jam
• Optional: Orange Zest

Instructions

1. In a small bowl mix cornstarch and 2 teaspoons orange juice to create a slurry and set aside.
2. In a small saucepan, add cranberries, sugar, orange zest, cinnamon and remaining orange juice.
3. Stirring frequently, cook over medium-high heat.
4. Once cranberries come to a boil, have released their juices and are tender, remove from heat and cool for about 5 minutes. Blend until smooth with an immersion blender, food processor or small blender.
5. Return mixture to the pot and cook over medium-high heat until it begins to bubble.
6. Stir cornstarch slurry to re-incorporate and add to the simmering cranberry mixture. Stirring continuously, cook for 1–2 minutes, until thick and shiny.
7. Cool to room temperature, then cover and refrigerate until ready to assemble the bread. The filling can be made up to 2 days in advance.

1. Add flour, yeast, sugar and salt to a large bowl. Zest orange directly over the dry ingredients. Whisk together and set aside.
2. In a small saucepan, melt butter and pour into the bowl of a stand mixer. In the same pan used for the butter, add milk and warm to 100°F (if you aren’t using a thermometer, it should feel warmer than body temperature).
3. Pour warm milk into mixer with melted butter. Add egg and whisk to combine, then add dry ingredients.
4. Using the dough hook attachment, mix on low for about 10 minutes. Then scrape down the sides of the bowl and dough hook and continue mixing until the dough looks smooth and begins to pull away from the sides of the bowl. This could take another 10–15 minutes. If dough is too sticky after 20 minutes, add flour 1 tablespoon at a time and continue mixing until smooth.
5. When the dough begins to pull away from the sides and looks smooth, begin doing the windowpane test. Pull out a small piece of dough and gently stretch it into a rough square. When it is ready, it should stretch into a very thin, almost see-through sheet. If your dough feels strong and doesn’t tear during the windowpane test, it’s ready to go.
6. Gently form dough into a ball and transfer to a greased, covered container at least twice the size of the dough.
7. Let rise at room temperature for about 30 minutes, then transfer to the fridge to continue proofing overnight.
8. Note: You can mix the dough and bake in the same day if needed, just note that the dough is easier to work with when it is chilled. Chilled dough will give more defined shape in the final twist. If you decide to make the bread in 1 day, allow dough to double in size at room temperature for about 60–90 minutes. Punch down dough before assembling.

1. Flour your work surface and roll dough out to a 10 x 16-inch rectangle.
2. With the longest edge closest to you, spread cranberry filling over the dough, leaving a ½-inch border around the edges.
3. Starting from the long side, begin tightly rolling the dough into a log shape to enclose the filling.
4. Lightly brush or dab water along the exposed ½-inch border to seal.
5. Pinch the ends of the log to seal and gently roll log back and forth to ensure it’s even.
6. For the most definition in your twist, transfer log to a parchment-lined sheet tray and chill in the freezer until it feels slightly firm, but not rock hard. Every freezer is different and this could take anywhere from 5–15 minutes.
7. Remove from freezer. Using a sharp knife, carefully cut log in half lengthwise.
8. Gently turn both halves cut-side up and lay one half of the log over the other, creating an “X” shape.
9. Continue twisting the two halves together, keeping the cut sides exposed facing upward.
10. Once the two pieces are twisted into one strand, gently bring the ends together, slightly overlapping to form a wreath shape and pinching to seal. Transfer to a parchment-lined baking sheet.
11. For a more defined center, grease the outside of a cookie cutter, ring mold or ramekin and place in the center of the bread.
12. Gently cover with plastic wrap and let rise in a warm spot until doubled in size, 1–1 ½ hours. When gently poked, the dough should feel like a marshmallow and barely spring back.
13. While dough proofs, preheat the oven to 350°F and make the egg wash by whisking together the egg and water until smooth.
14. Gently brush dough with egg wash and bake for 25–30 minutes, until golden brown and the internal temperature is at least 190°F on an instant read thermometer. Cool for at least 30 minutes before serving.
15. To garnish, gently brush marmalade or jam over the bread, sprinkle with chopped pecans and grate orange zest directly over the top.

1. The bread is best eaten within two days, but can be stored tightly wrapped or in an airtight container at room temperature for up to three days.