Cranberry Brioche

1. 1

   Whisk 1/3 cup warm water, 1 tbsp sugar and yeast in a small bowl until dissolved. Let stand, covered, for 10 mins or until mixture is frothy.

2. 2

   Sift flour and salt into large bowl. Stir in remaining 1/3 cup sugar, yeast mixture and eggs. Turn onto a lightly floured surface and knead for about 10 mins until dough is smooth and elastic.

3. 3

   Divide butter into 10 equal pieces. Knead each piece into dough until incorporated. When smooth and glossy, knead in dried cranberries. Place dough into a large bowl. Chill, covered, for 3 hours.

4. 4

   Using fist, knock down dough to remove air. Divide dough into 3 equal pieces and roll each into an 18 inch-long log. Place on a large greased baking sheet. Braid logs together. Let stand, covered, about 40 mins or until about doubled in size.

5. 5

   Meanwhile, preheat the oven to 350u00b0F. Brush braid with extra egg and sprinkle with sugar. Bake for 10 mins. Reduce oven temperature to 325u00b0F and bake for a further 20-25 mins. Cool on a wire rack.

* Per serving · 4 servings · Values may vary.

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