Cranberry Orange Wreath
Cranberries don’t have to stop at Thanksgiving dinner with this tear-and-share treat! It’s Christmas baking time, and this Cranberry Orange Wreath is the best way to kick that off.
This dough is light and fluffy, with a hint of orange and cranberry in between the twisted layers. This would go great on a Christmas breakfast table, a brunch, or as a dessert. It takes less time than you think, and looks GORGEOUS, if I do say so myself!
Below you'll find a tutorial video on how to make and shape this show-stopping treat, I promise it's easier than it looks. Happy Baking!
Cranberry Orange Wreath
- 2 1/4 tsp Active Dry Yeast
- 1/2 cup warm Water
- 2 tsp Sugar
- 1/2 cup + 2 Tbsp fresh orange juice, divided (about 2 1/2 medium oranges)
- Zest of one Orange
- 1/4 cup Vegetable or Canola Oil
- 1 tsp Vanilla Extract
- 1/2 tsp salt
- 2-2 1/4 cup All-Purpose Flour
- 6oz Cranberries (about 2 cups)
- 1/4 cup Sugar
- 2 Tbsp Water
- 2/3 cup powdered Sugar
- Mix the 2 1/4 tsp of yeast, 1/2 cup of warm water, and 2 tsp sugar in the bowl of a stand mixer, and let it sit for about 10 minutes, until foamy.
- Add the 1/4 cup of orange juice, the zest of one orange, 1/4 cup of Vegetable oil, 1 tsp Vanilla, and 1/2 tsp salt. Roughly mix it together, then add the flour- anywhere between 2- 2 1/4 cups of flour, until no longer sticky.
- Run the stand mixer on high for about 5 minutes, or knead for 10 minutes on a lightly floured countertop if you prefer to do it by hand. Cover the dough and let rise in a warm environment for about 30 minutes.
- While the dough rises, prepare your cranberry filling. On medium heat, 6oz cranberries, 1/4 cup Sugar, and 2 Tbsp water. Let it simmer for 5 minutes, stirring a few times.
- Then add in 1/4 cup of orange juice. Stir continuously until thickened- it should be close to the consistency of a jam. Take it off the stovetop and let it cool slightly.
- Preheat your oven to 400 degrees.
- When your dough has doubled, roll it out onto a 12x6 rectangle. Spread the cranberry mixture onto it, leaving a small border around the edges. Roll it up by the long end, like you're making cinnamon rolls.
- Now cut the roll in half length-wise, leaving an inch at the top. Turn both pieces out so that the cranberry layers are on the outside, then twist them around each other. Form your twisted sides into a circle, gently tucking one end over the other.
- Transfer to a greased baking sheet, cover, and let it rest for 15 minutes. Bake for 10-12 minutes, until golden brown on top.
- While it bakes, mix up the glaze by whisking together 2 Tbsp of orange juice and 2/3 cup until no clumps are left. Pour over the wreath right after it comes out of the oven. Let cool for 5 minutes, then serve in wedges or simply pull it apart. Enjoy!