Ingredients

The following ingredients have 10 Servings
  • 2/3 cup milk
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon canola oil
  • 1/4 cup sugar
  • 2 1/4 teaspoons instant active yeast
  • 2 eggs
  • 2 3/4 cups all-purpose flour
  • 2 teaspoon vanilla extract
  • 1 teaspoon salt
  • 3 tablespoons unsalted butter, room temperature
  • zest of 1 1/2 oranges
  • 1/2 cup light brown sugar
  • 1/2 cup dried cranberries
  • 1 cup powdered sugar
  • zest of 1/2 orange
  • 2-3 tablespoons heavy cream

Instruction

  • In a small bowl, microwave the milk and sugar for 45 seconds, until it is warm but not hot. Add in yeast and stir. Allow to sit for 5 minutes. The mixture should foam, signaling that the yeast is active. Then, stir in melted butter, oil, eggs, vanilla extract, and salt.
  • Pour mixture into a standing mixer fitted with a dough hook. Turn the mixer to low speed and slowly add the flour 1 cup at a time. Let the dough knead for 5 minutes. Dough should be slightly sticky, but firm enough to hold together in a ball.
  • Coat a large bowl with oil and place the dough into the bowl. Cover with plastic wrap and set in a warm area to proof for 1 hour or until the dough has doubled in size.
  • Line a large loaf pan with parchment paper. Set aside.
  • Flour a large work surface. Roll the dough out into a 12 inch by 20 inch rectangle. Smear the butter over the dough, coating it evenly. Sprinkle the brown sugar and orange zest on top. Make sure to spread everything evenly to the edges.
  • Using a knife or pizza cutter, cut the dough width-wise into six even strips (each approx. 3.3 inches wide). Set the strips on top of each other, sprinkling the dried cranberries on top of each strip as you work. Then, cut the large stack into six equal slices once again. You will end with six stacks, each with six strips of dough.
  • Place three dough stacks on top of each other and put into the loaf pan so they stand up vertically. Repeat with the last three stacks. The end product should look like a dough accordion in your loaf pan.*
  • Allow dough to rise a second time. Cover the loaf with a cloth and let rest in a warm place for 45 minutes.
  • Preheat the oven to 350°F. Bake for approximately 45 minutes, until the top is nicely golden brown.** You’ll want a deep golden color, as the outside of the loaf can be cooked and the inside still doughy. Use your discretion.
  • While the dough is baking, mix all icing ingredients together. The consistency should be thick and create ribbons the width of a finger when you pull it up out of the bowl with a spoon or whisk. Set aside.
  • Once out of the oven, allow the loaf to cool for 10 minutes, then drizzle with glaze.