This has got to be the most delightful breakfast bread I’ve had in a really long time. Layers of cranberries and walnuts throughout, with an almost danish consistency, it was sooooo worth making. I was going to put ‘holiday bread’ but really, this can be made at any time of the year. Fabulous for breakfast or brunch…for anything from informal to formal. You’ll totally impress peeps when you make this. Maybe for New Years Day brunch?

Ingredients

• 1 packet (1/4oz) instant dry yeast
• 1/4 cup warm water (about 110° F)
• 1/2 cup warm milk (about 110° F)
• 3 tablespoons sugar
• 1/4 cup butter, softened to room temperature
• 1 1/2 teaspoons salt
• 1 teaspoon cardamom powder
• 2 large eggs at room temp
• 2 teaspoons grated lemon peel
• 3 1/2 cups unbleached all-purpose flour

For the Cranberry-Almond Filling:

• 3/4 cup dried cranberries, soaked in 1/2 cup Cointreau or other liqueur
• 6 tablespoons butter, softened to room temperature
• 1/3 cup unbleached all-purpose flour
• 3/4 cup finely chopped roasted almonds
• 3 tablespoons sugar
• 1 teaspoon freshly grated lemon peel
• 1 teaspoon almond extract

*come to think of it, you could totally play around with the fruit/nuts in this…maybe cherry walnut? Or raisins and pecans?

For the Sugar Glaze:

• 1 cup powdered sugar
• 2 tablespoons water
• 1 tablespoon lemon juice
• 1/4 teaspoon cardamom powder

Blend in the milk, sugar, butter, salt, cardamom, eggs and lemon peel in a large bowl or the bowl of your stand mixer, with the dough hook. Stir together the yeast and flour in a separate bowl. Stir in two cups of the flour, one cup at a time. Mix for 2 minutes – by hand or on medium low with the mixer. Add remaining flour 1/2 cup at a time until you have a soft, workable dough. Note: You might not use all the flour.

Mix the dough with the dough hook of your stand mixer for 5-8 minutes on low until well mixed and the dough is stretchy and shiny. Alternatively, dump the dough out onto a lightly floured board and knead until smooth, about 5 to 10 minutes, adding more flour if needed to prevent sticking. Place in a lightly oiled mixing bowl large enough to accommodate dough when doubled in size. Cover with plastic wrap and let it rise in a warm place until doubled (about 1 1/2 hours). I ran errands and left mine for well over 3 hours, and it was totally fine.

Meanwhile, prepare the Cranberry-Almond Filling: Drain the dried fruit of its liqueur and reserve for another use (trifle perhaps?). In a small bowl, combine the drained fruit with remaining filling ingredients. Cover and refrigerate.

When dough has risen and doubled in size, punch it down and turn it out onto a lightly floured board, kneading just enough to release any air bubbles. Roll the dough into a 9- by 30-inch rectangle. Crumble the filling over the dough to within 1 inch of the edges. Starting along a long side, tightly roll up the dough, pinching edge against loaf to seal. With a sharp knife, cut roll in half lengthwise, carefully turn cut sides up, and loosely twist ropes around each other, keeping cut sides up.

Go to the Kitchn’s website and see a step by step in pictures.

Carefully transfer the wreath to a greased and floured baking sheet and shape into a wreath, pinching ends together to seal. Or, you could leave it as a long loaf – totally up to you!

Let it rise, uncovered, in a warm place until puffy, about 45 minutes.

Preheat oven to 350° F. Bake wreath until lightly browned, about 25 minutes. While wreath is baking, Prepare Sugar Glaze by stirring together ingredients until smooth.

When wreath is done, transfer to a cooling rack with wide spatulas or a pizza peel. Cool for a few minutes then drizzle the glaze over the warm bread.

The wreath can be made up to 2 days ahead of time, cooled completely and wrapped tightly in foil. Store at room temperature then re-heat at 350° for 10-15 minutes, drizzling the glaze just before serving.