Cranberry And Citrus Bread Recipe

Name: Cranberry And Citrus Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 None oranges, grated zest, juice of 1; 2 tbsp orange liqueur (such as Grand Marnier); 50 g dried cranberries, chopped; 500 g plain flour; 14 g dried active yeast; 125 ml semi-skimmed milk; 2 None lemons, 1/2 peeled in long spiral, remaining zest grated; 1 tsp vanilla extract; 100 g caster sugar; 250 g butter; 400 g marzipan; 100 g icing sugar

Servings: persons

2 None oranges, grated zest, juice of 1
2 tbsp orange liqueur (such as Grand Marnier)
50 g dried cranberries, chopped
500 g plain flour
14 g dried active yeast
125 ml semi-skimmed milk
2 None lemons, 1/2 peeled in long spiral, remaining zest grated
1 tsp vanilla extract
100 g caster sugar
250 g butter
400 g marzipan
100 g icing sugar

1
In a bowl, mix the orange juice, liqueur and the cranberries. Heat the milk in a saucepan until lukewarm. In a mixing bowl, add the flour and make a well in the center. Sprinkle the yeast in the center of the well and pour the warmed milk over. Cover the well with a little flour then cover the bowl with plastic wrap and let rest in a warm place for 30 minutes.
2
Add the grated orange and lemon zest, vanilla extract, 1/4 cup sugar, 1 stick + 6 tbsp butter, and a pinch of salt and knead with the dough hook of a mixer until smooth. Cover and allow to rest in a warm place for 30 minutes.
3
Line a baking sheet with parchment paper. Drain the cranberries, set aside a few for decoration, and knead the remainder into the marzipan. Shape into an 8 inch long roll.
4
Slightly knead the dough again then roll out on a lightly floured surface into a 12 x 8 inch rectangle. Place the marzipan roll on top. Fold the dough over the marzipan so it covers three-quarters of it, then roll the other side back on itself to form a tube (this will be the top). Place on the baking sheet and allow to rest in a warm place for 30 minutes.
5
Preheat the oven to 400u00b0F. Bake for 50-60 minutes, until a toothpick comes out clean. Melt 2 tbsp butter and brush half over the stollen. Sprinkle over half the remaining sugar, then sift over half the powdered sugar. Repeat with the remaining butter, sugar, and powdered sugar. Garnish with cranberries and lemon zest.

1161

kcal

Calories

Fat

159

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 None oranges, grated zest, juice of 1, 2 tbsp orange liqueur (such as Grand Marnier), 50 g dried cranberries, chopped, 500 g plain flour, and more.

Yes, Cranberry And Citrus Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cranberry And Citrus Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions