Ingredients
Cranberry Filling
- 2 cups Cape Cod Select frozen cranberries
- 1/3 cup sugar
- Zest of one large orange
- 1 tsp cinnamon
- 1/4 cup water
Goat Cheese mixture (make after dough has risen once)
- 6 oz goat cheese (room temp, chèvre)
- 1 egg yolk
- 2 tbsp granulated sugar
Dough
- 1 packet (2 1/4 tsp) active dry yeast
- 1/4 cup warm water (about 110°F or 45°C)
- 1/2 cup whole milk, warmed
- 1/3 cup granulated sugar
- 8 tbsp unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp salt
- 3 1/2 cups all-purpose flour
Icing
- 1.5 cups powdered sugar
- 2-3 tbsp orange juice
- 1/2 tsp vanilla extract
2 hours 30 mins
Total Time
2 hours
Prep Time
30 mins
Cook Time
8-10
Portions
Directions
Cranberry Filling
- Place frozen cranberries, sugar, orange zest, cinnamon and water in a medium pot, boil and then simmer for about 10-12 minutes, stirring occasionally until all of the liquid is gone and the mixture is thick. Place in the refrigerator until cooled down.
Goat Cheese Mixture
- Beat goat cheese, egg yolk, and sugar until smooth. Set aside until ready to use.
Dough
- In a small bowl, combine the warm water and yeast and a pinch of sugar. Let sit for about 5 minutes until it is foamy.
- In a large bowl combine the warm mik, softened butter, sugar, eggs, and salt. Mix well until the butter is mostly incorporated.
- Add the yeast mixture to the bowl and mix everything together.
- Gradually add the flour, about 1 cup at a time, mixing well after each addtion. Continue adding flour until the dough comes together and starts to pull away from the sides of the bowl.
- Turn the dough out onto a floured surface and knead for about 5-10 minutes until it’s smooth and elastic.
- Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm, draft-free place for about 1-2 hours or until it has doubled in size.
- Punch down the risen dough to release any air bubbles, then turn it out onto a floured surface.
- Roll the dough into a 14×12 inch rectangle. Spread the goat cheese mixture down first and then cranberry mixture on top down the center, about 3 inches across. Cut 1 inch slits diagonally down both sides of the pastry within 1/2 inch of the filling.
- Start at the top, alternately fold the strips over to enclose the filling.
- Cover with a kitchen towel and let rise for another 30-60 minutes until puffed up. Brush the top with egg wash (1 egg beaten with 1 tbsp water).
- Preheat oven to 350 degrees.
- Bake the risen braid in the preheated oven for about 25-30 minutes, or until deep golden brown.
- While coffee cake cools mix icing (1.5 cups powdered sugar, 2-3 tbsp. orange juice, 1/2 tsp. vanilla extract). Drizzle on top of coffee cake.