Cranberry Raisin Almond Strietzel Bread
Celebrate the cozy flavors of the season with Cranberry Raisin Almond Strietzel Bread, a stunning braided loaf bursting with dried cranberries, sweet raisins, and crunchy sliced almonds. This enriched dough is lightly sweetened and infused with the warm essence of vanilla, creating a soft, tender bread with irresistible texture and flavor in every bite. The beautifully woven braid, golden egg wash glaze, and jewel-like fruit filling make it as much a feast for the eyes as it is for the palate. Perfect for festive brunches, holiday gatherings, or a comforting treat with your favorite cup of tea, this bread delights with its homemade charm and subtle sophistication. Whether enjoyed fresh out of the oven or toasted with a spread of butter, this recipe is a must-try for bakers looking to impress with a touch of old-world, artisan flair.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 0.33 cup Granulated sugar
- 1 teaspoon Salt
- 2.25 teaspoons Instant yeast
- 1 cup Whole milk
- 0.25 cup Unsalted butter
- 2 pieces Large eggs
- 0.5 cup Dried cranberries
- 0.5 cup Raisins
- 0.33 cup Sliced almonds
- 1 teaspoon Vanilla extract
- 1 piece Egg (for egg wash)
- 1 tablespoon Water (for egg wash)
Instructions
In a large mixing bowl, whisk together the flour, sugar, salt, and instant yeast.
In a saucepan, heat the milk and butter over low heat until the butter melts and the mixture reaches about 110°F. Remove from heat and let cool slightly, if necessary.
Add the warm milk mixture, eggs, and vanilla extract to the dry ingredients. Stir with a spatula until a dough forms.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-6 minutes on medium speed.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot for 1 hour, or until it doubles in size.
Meanwhile, toss the dried cranberries, raisins, and sliced almonds together in a small bowl.
After the dough has risen, punch it down and divide it into three equal portions. Roll each portion into a long rope, about 16 inches long.
Flatten each rope slightly with a rolling pin and sprinkle the cranberry-raisin-almond mixture evenly over the ropes. Press the filling into the dough gently, then roll each rope back into a log to encase the filling.
Place the three filled ropes side by side on a parchment-lined baking sheet. Pinch the tops of the ropes together, then braid them, pinching the ends together to seal.
Cover the braided dough with a kitchen towel and let it rise for another 30-40 minutes, or until puffy.
Preheat your oven to 350°F (175°C).
In a small bowl, whisk together the egg and water to make the egg wash. Brush the top of the bread with the egg wash for a golden sheen.
Bake in the preheated oven for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Remove the Strietzel from the oven and let it cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
3314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.2 g | 95% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 649 mg | 216% | |
| Sodium | 2714 mg | 118% | |
| Total Carbohydrate | 575.8 g | 209% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 180.7 g | ||
| Protein | 90.7 g | 181% | |
| Vitamin D | 5.7 mcg | 29% | |
| Calcium | 648 mg | 50% | |
| Iron | 28.8 mg | 160% | |
| Potassium | 2157 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
