Ingredients:
For the Dough:
4 cups all-purpose flour
1/2 cup granulated sugar
1 packet active dry yeast (2 1/4 teaspoons)
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup warm milk (110°F)
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
For the Filling:
1/2 cup dried cranberries
1/2 cup raisins
1/4 cup brown sugar
1 teaspoon ground cinnamon
2 tablespoons unsalted butter, softened
For the Glaze:
1/2 cup powdered sugar
2 tablespoons milk
1/4 teaspoon vanilla extract
Method:
1. Prepare the Dough:
Start by activating the yeast. In a small bowl, combine the warm milk and sugar. Sprinkle the active dry yeast over the top, and stir gently to dissolve. Let the mixture sit for about 5-10 minutes, or until it becomes frothy and bubbly. This indicates that the yeast is active and ready for use.
Next, in a large mixing bowl, whisk together the flour, salt, cinnamon, and nutmeg. Make a well in the center of the dry ingredients and add the yeast mixture, softened butter, eggs, and vanilla extract. Use a wooden spoon or dough hook to mix everything together until it forms a rough dough.
2. Knead the Dough:
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic. If you have a stand mixer with a dough hook, you can knead the dough at medium speed for 6-7 minutes. Add small amounts of flour if the dough is too sticky.
Once kneaded, shape the dough into a ball and place it in a lightly greased bowl. Cover the bowl with a clean kitchen towel and let the dough rise in a warm, draft-free area for about 1 to 1 1/2 hours, or until it has doubled in size.
3. Prepare the Filling:
While the dough is rising, prepare the filling. In a small bowl, mix the dried cranberries, raisins, brown sugar, and cinnamon. Set this aside for later use.
