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These tangy tea sandwiches are definitely dressed to impressed, but let me show you how easy they actually are. Melt some butter with the milk - I just zapped mine in the microwave. Allow to cool until still warm to the touch, but not hot. We're going for anywhere between 105 - 115 degrees Fahrenheit. I used a plain old meat thermometer just to be sure. Sprinkle the yeast over the top of the milk, stir gently, and allow to sit for 10 minutes until it blooms and is foamy.
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Meanwhile, combine the flour and salt, and in the work bowl of an KitchenAid(R) Stand Mixer, beat the sugar and eggs with the paddle attachment until combined.
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After the yeast has bloomed, pour in the milk mixture and stir.
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Add the flour and salt and beat on medium speed until combined. Switch to the dough hook attachment and beat/knead the dough on medium speed for ten minutes. If dough is overly sticky, add 1/4 cup flour and beat again for 5 minutes.
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When it's finished, the dough will be smooth and pulling away from the sides of the bowl.
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Lightly coat the dough and bowl with vegetable oil, and cover with plastic wrap or foil.
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Keep in a warm, draft-free spot (like inside an off oven) until the dough doubles in size, about two hours. Meanwhile, combine the butter, sugar, and orange zest for the filling.
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Melt butter with milk. Allow to cool until still warm to the touch, but not hot (about 115 degrees F). Sprinkle yeast over the top, stir gently, and allow to sit for 10 minutes until it blooms and is foamy. Meanwhile, combine the flour and salt.
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In the work bowl of an electric mixer, beat sugar and eggs with the paddle attachment until combined. Pour in milk mixture and stir to combine. Add the flour and beat on medium speed until combined. Switch to the dough hook attachment and beat/knead dough on medium speed for ten minutes. If dough is overly sticky, add 1/4 cup flour and beat again for 5 minutes.
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Coat a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with plastic wrap or foil and place in a warm, draft-free spot (like inside an off oven) until the dough doubles in size, about two hours.
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Combine butter, sugar, and orange zest for the filling. Generously coat a loaf pan with cooking spray. Turn dough out onto a floured work surface. Roll into a rectangle the width of your loaf pan, and about 18 to 24 inches long. Spread filling over the dough and top with cranberries. Tightly roll the dough into a loaf, pulling it taut as you go. Place the dough seam side down in the loaf pan, cover with plastic wrap or foil, and allow to rise for 2 hours.
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Preheat oven to 375 degrees F. Mix together egg and water for egg wash. Brush over the top of the dough and sprinkle with white sparkling sugar. Bake at 375 for 30 mins. Remove from the pan and allow bread to cool.
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To assemble the sandwiches
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Thinly slice 6 pieces of Cranberry Orange Bread, cut off the crusts, and cut into fourths. Cut turkey breast into squares the same size as the bread, and place on top of half the pieces of bread. Finely chop dill and spread out on the cutting board. Roll goat cheese in dill to coat completely. Thinly slice goat cheese and place on top of the turkey. Thinly slice the apples, toss in a little lemon juice to keep from browning, and place on top of the turkey. Top with the remaining bread.
