Cranberry Orange Sourdough Brioche Wreaths (with a maple orange glaze)

These gorgeous cranberry orange sourdough brioche wreaths are the perfect showpieces for your holiday celebrations. Filled with the bright flavors of citrus and sweet-tart cranberries, they’re as delightful to eat as they are to admire. Despite their impressive appearance, these braided beauties are surprisingly easy to make and bake, making them a festive favorite for any gathering.

Why I love this recipe

• Reliable recipe: I’ve use this brioche dough in a number of recipes. It produces the most decadent texture and is so versatile.

• Gorgeous & festive: The colors of cranberry and orange really bring in the holiday spirit. They look stunning on a holiday dinner table.

• Sweet stiff starter: cranberry orange sourdough brioche wreaths are made with a sweet stiff starter, making the texture so soft and pillowy. Additionally, the dough is long-fermented with minimal sour flavor.

What is a sweet stiff starter?

A sweet stiff sourdough starter is a type of sourdough starter that is characterized by its low hydration and sweetness. Stiff starters typically have around 50% hydration or less, which makes them thicker and more dough-like in texture. The sweetness comes from the sugar and the natural fermentation process of the starter, which produces sugars that give the dough a sweet flavor. This ultimately mutes that notable sourdough tang that isn’t always desired in sweet recipes.

How to make cranberry orange sourdough brioche wreaths

Baker’s schedule: make the sweet stiff starter the evening before the dough is mixed. Mix the dough the following morning and allow it to rise until doubled. Shape, let them puff up & bake the same day OR shape & place it in the refrigerator overnight. Allow the rolls to rise and bake the following morning.

Fermentation temperatures: Enriched dough tends to rise slower due to the additions of butter & eggs. The dough does well in a warmer temperature. My dough took 7 hours to double around 72-74 degrees F.

Ingredients

For the sweet stiff starter:

• 15 grams of active sourdough starter
• 15 grams of sugar
• 30 grams of water
• 60 grams of all-purpose flour

For the dough:

• 100 grams of sweet sourdough starter from above
• 310 grams of bread flour
• 100 grams of milk
• 50 grams of sugar
• 5 grams of salt
• 50 grams of unsalted butter (softened)
• 2 eggs
• for the eggwash: 1 egg and a teaspoon of water

The filling:

• 100 grams chopped fresh cranberries
• 1 orange (zest only)
• 20 grams unsalted softened butter
• 20 grams sugar

For the maple orange glaze:

• 1 cup of powdered sugar (sifted)
• 2 tablespoons of maple syrup
• 1-2 tablespoons of orange juice (from the orange above)

Equipment

• Mixing bowl
• Food scale
• Dough scraper
• Large baking sheet
• Parchment paper
• Rolling Pin
• Pizza cutter

Make the sweet stiff starter

• To a clean jar add 15 grams of active sourdough starter (it is recommended the starter has been fed within the past 12 hours).

• Next, add the sugar and water and stir until it becomes milky.

• Lastly, add the flour and mix until a dough-like ball is formed. You can knead it on a clean surface to ensure all of the flour has been absorbed.

• Cover the jar loosely and allow it to rest for 10-12 hours.

Mix the dough

Note: Ensure your sweet stiff starter has doubled in size before mixing the dough.

• Begin by warming the milk either in the microwave or over low heat on the stove (I microwave it for 30-45 seconds).

• Add the milk to a medium mixing bowl and dissolve the sweet stiff starter and sugar using a fork. It is okay if the sweet stiff starter does not completely dissolve.

• Next, add the eggs, salt, and flour and mix until a shaggy ball is formed.

• Cover the bowl with plastic wrap or a damp towel and allow it to rest for 45 minutes.
  

The butter is intentionally being left out here as it will be easier to knead in after the dough has rested.

Knead the dough & add the butter

• Ensure the butter is softened enough, spread it around the dough, and dimple it in.

• Then, fold the dough into itself a few times in the bowl and transfer it to a clean work surface that is lightly floured.

• Knead the dough for 8-10 minutes or until it comes together. The dough will become stickier as you knead it. The butter will also stick to your work surface while kneading. Use a dough scraper to clean it up and work it back into the dough.

Try not to exceed using more than a few tablespoons of flour during the kneading process.

• If the dough starts to tear or you simply feel frustrated while kneading it, let the dough rest for 5-10 minutes and then come back to it.

• The dough has been properly kneaded once it comes together, is smooth, elastic, and not as sticky. It will be a bit tacky & this is normal.

• Once complete, place the dough in a buttered bowl and cover it for 45 minutes.

Allow it to rest in a warm place. Turn your oven on and then off and place the dough inside.

• Perform 1 stretch and fold 45 minutes to an hour into the bulk fermentation to ensure optimal gluten development.

• After the stretch and fold, allow the dough to rest for the remainder of the bulk fermentation (6-12 hours) or until doubled in size.

How to shape cranberry orange sourdough brioche wreaths

Gather your ingredients for the filling & line a baking sheet with parchment paper.

• Place the cranberries in a food processor to evenly chop them, zest the orange, and ensure the butter is softened.

• When the dough is ready to be shaped, divide it into 3 equal balls. This is best achieved by using a food scale.

• Roll each dough ball into a 15×6-inch rectangle. Tip: lightly flour your rolling pin to avoid sticking.

• Using a pastry brush, brush the dough with the softened butter.

• Evenly distribute the orange zest and chopped cranberries over the dough, leaving a 1-inch border around the edges. Gently press the filling into the surface to help it adhere and stay in place.

• Lastly sprinkle some of the sugar over top.

• Starting from the long side begin to roll the dough tightly, pressing down lightly on each roll.

• Ensure the dough is seam side down. Using a pizza cutter or sharp knife, cut the dough down the center leaving an inch of dough still connected at the top.

• Gently braid the two strands one over top of the other until you get to the end.

• Then, bring the ends together and pinch them together to form a wreath.

• Repeat with the remaining dough balls and place them on a lightly greased, parchment paper-lined baking sheet.

• Cover loosely with oiled plastic wrap and allow the wreaths to rest for 1-2 hours or until puffed up.

• Cranberry orange sourdough brioche wreaths can be baked on the same day or placed in the refrigerator overnight and baked the following morning.

Brush and bake the cranberry orange sourdough brioche wreaths

• Preheat the oven to 350 degrees F and whisk together the egg and water. Brush the sourdough brioche wreaths with the egg wash and bake for 35-40 minutes.

Make the maple orange glaze

• While the cranberry orange sourdough brioche wreaths are cooling make the glaze.

• In a medium mixing bowl whisk together the sifted powdered sugar, maple syrup, and orange juice until combined. If the mixture is too thick add a little milk.

• Once cooled, sift powdered sugar over top of the brioche wreaths followed by the glaze. Feel free to add fresh chopped cranberries and more orange zest on top for added color and flavor!

• Cranberry orange sourdough brioche wreaths are best enjoyed on the same day but can be stored in an airtight container on the counter for 2 days.

More sourdough dessert recipes

• Sourdough Cinnamon Swirl Bread
• Sourdough Italian Easter Bread
• Sourdough Gingerbread Cake
• Homemade Sourdough Jammie Dodgers