Cranberry Pull Apart Bread

Tart and bright cranberries are balanced with sweet glaze for the perfect breakfast, brunch or dessert bread. Each pull-apart slice is filled with cranberry goodness!

Ingredients:

2 cups fresh or frozen cranberries

1/2 cup butter, melted

2 tbsps sugar

1 tsp lemon or orange zest

Bread:

2 1/2 cups + 2 tbsps flour (divided)

3 tbsps sugar

1 1/2 tsps quick rise yeast

1 1/4 tsps salt

1/4 cup butter

1/4 cup water

1/4 cup milk

1/2 tsp vanilla

1 egg, at room temperature

Glaze:

1 cup icing sugar

1-2 tsps lemon or orange zest

1 or 2 tbsps milk

First you want to start with making the cranberry filling. Toss the cranberries, melted butter, sugar and zest together and spread out in a single layer on a parchment lined baking sheet. Roast at 400°F for 10-15 minutes. Remove from oven and pour into a bowl with all the juices. Cool completely. I made this a day ahead of time and refrigerated until needed.

For the bread, mix 1 cup flour, sugar, yeast and salt together in a large bowl. Set aside. In a saucepan, heat the butter, water, milk and vanilla on low heat to 120°F. Then add this to the flour mixture mixing just until combined. Add the egg and combine. Now, using the dough hook, add 1 1/2 cups flour and knead on low until you have a smooth, sticky ball. Only add the remaining 2 tbsps of flour if needed. Take the ball of dough and coat with oil. Place in a bowl and cover with plastic wrap. Place in a warm area for 1 - 1 1/2 hours or until doubled.

Once doubled, turn out onto a floured surface or use the plastic wrap it had been covered with, and roll out to 8 X 6". Again wrap in plastic and refrigerate for 1 - 18 hours.

Here's the fun part: Take the dough and roll it out to 13 X 10". Mix then spread the cooled roasted cranberry filling leaving a 1/2" border around. Cut the dough into 4 rectangles 10 X 3 1/4" and stack the strips on top of each other. Cut them into 4 even rectangles.

Line an 8 X 4" loaf pan with parchment paper and spray it with oil. Turn the pan on it's end and stack the rectangles until the pan is filled. Turn right side up and cover with plastic wrap. Rise in a warm spot (like the oven with a pot of hot water) until doubled in size again, 1-2 hours.

Bake at 350°F for 15 minutes, then loosely tent with foil and continue baking for 30 minutes or until internal temperature reads 190°F. Uncover for the last 5 minutes.

Cool on rack for 15 minutes, then carefully remove from pan to rack and mix the glaze ingredients together.

Spoon glaze over the top while still slightly warm.

Let set then pull apart and enjoy!

Adapted from: karenskitchenstories.com

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