Cranberry Almond Star Bread with Cardamon a delicious cozy winter
To complete the bread, you'll make a simple glaze from powdered sugar, orange liqueur (or orange juice), and cranberry juice. Step 1: Preheat The Oven Preheat the oven to 350 F.
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Instructions. Preheat oven to 375° Fahrenheit. Grease a 9×5-inch loaf pan with butter or shortening. In a small bowl, stir together the orange juice, orange zest, buttermilk*, butter, and egg. In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.
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In the meantime, preheat the oven to 350 degrees f. Prepare the egg wash by whisking together one egg and a splash of milk. 16. After 30 minutes, lightly coat the top of the dough with the egg wash for a beautiful golden finish. 17. Bake the Cranberry Orange Sourdough Star Bread for 25-30 minutes or until golden brown.
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In a medium bowl, whisk the egg, brown sugar, and granulated sugar together until combined. Whisk in the buttermilk, oil, vanilla, and orange zest. Pour the wet ingredients into the dry ingredients, then whisk to completely combine. Avoid over-mixing. Fold in the cranberries and nuts (if using).
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Step 1 Line a baking sheet with parchment. Turn out dough onto a lightly floured surface and divide into 4 pieces (about 155 grams each). Step 2 Roll one piece to a 10" round and arrange in center.
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Cover loosely and let rise for 45-60 minutes or until the dough is puffy. While the bread is rising, preheat the oven to 375 °F. Brush the star bread lightly with egg wash. Then bake at 375 °F for 25-35 minutes or until the top is golden brown and an instant thermometer inserted near the middle reads 190 °F.
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Directions. In a medium size bowl combine the flour, orange zest, nonfat dry milk, potato flour or instant potato flakes and salt. Set aside. In the bowl of a standing mixer combine the water and yeast. Sprinkle the sugar on top. Allow to rest for about 10 minutes, until frothy.
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Heat until the cranberries begin to cook down and the sauce begins to thicken. Remove from the heat, then add the butter, gently mixing until incorporated. Put in a blender or food processor and blend until smooth. Place in fridge (or freezer to chill faster) to chill until dough is fully risen.
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Dough. Combine the yeast, sugar, and warm milk in the bowl of an electric mixer and let it sit for 2 to 5 minutes until the yeast begins to bubble. 1 package instant dry yeast, 1/3 cup granulated sugar, 1/2 cup whole milk. Add the butter and eggs. Mix with the paddle attachment on medium speed until combined.
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On a lightly floured surface, roll each one to about 12-inch circles. Place 2 of the circles on the 2 pieces of parchment. Spread the cranberry sauce divided between the 2 circles. Spread it out, leaving about ¼ inch around the edges so you can seal it. Divide your orange sugar and sprinkle it over the cranberry sauce.
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How to Make Cranberry Bread. Prep - Preheat oven and grease loaf pans. Combine Dry Ingredients - In a medium mixing bowl, combine sugar, flour, baking powder and salt. Set aside. Combine Wet Ingredients - In a mixer or large bowl whisk eggs milk and oil.
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Preheat oven to 350° F. Spray two 9×5 loaf pans with cooking spray and set aside. In a large bowl add sugar and orange zest and stir well to combine. Add flour, salt, and baking powder and stir. Set aside. In a separate medium bowl, combine the buttermilk, oil, eggs, orange juice, and vanilla.
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In the bowl of a stand mixer, combine flour, yeast, sugar, and salt, and stir to combine. Fit stand mixer with dough hook/spiral. 1 cup milk, 2 eggs. Warm milk to about 110º degrees, and add to flour mixture. Add eggs and milk to stand mixer. Turn the mixer to 2 and mix until combined.
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How to Make Cranberry Orange Bread: Prep: Preheat oven to 350˚F. Butter a 6 cup ( 8 1/2 by 4 1/2 bread loaf pan) then dust with flour, tapping out the excess flour. In a medium mixing bowl, whisk together: flour, baking powder, and salt. Set aside.
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Preheat oven to 350°F. Once star bread has risen, press edges together one last time. Brush the star point edges and center of star with egg wash; sprinkle decorating sugar along edges and center. Bake on stone or sheet pan for 25-30 minutes until golden brown and set. Dust with confectioners' sugar, if desired.
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Let rise until dough is nearly doubled, about 60 minutes. On a lightly floured surface, divide the dough into four equal parts. Shape each into a ball and cover for 15-20 minutes to rest. Meanwhile, assemble the filling. In a small bowl, mix together the cranberry sauce, brie and chopped pistachios.