Cranberry Orange Sourdough Brioche Wreaths (with a maple orange glaze)
Learn how to make vibrant and festive cranberry orange sourdough brioche wreaths—beautiful, delicious, and perfect for holiday gatherings!
Servings: 3 wreaths
Equipment
- Mixing bowl
- Food scale
- Dough scraper
- Large baking sheet
- Parchment paper
- Rolling Pin
- Pizza Cutter
- Zester or cheese grater
Ingredients
For the sweet stiff starter
- 15 grams active sourdough starter fed within the past 24 hours
- 15 grams sugar
- 30 grams water
- 60 grams all-purpose flour
For the brioche dough
- 100 grams of sweet stiff starter from above
- 310 grams bread flour
- 100 grams milk
- 50 grams sugar
- 5 grams salt
- 50 grams unsalted butter softened
- 2 eggs (if eggs exceed 100 grams plan to add 10-15 more grams of flour)
- 1 egg and teaspoon of water for the egg wash
The filling
- 100 grams fresh cranberries chopped
- 1 orange (zest only)
- 20 grams unsalted butter softened
- 20 grams sugar
For the maple orange glaze
- 1 cup powdered sugar sifted
- 2 tablespoons pure maple syrup
- 1-2 tablespoons orange juice from the orange above
Instructions
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.
Notes
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.
