- ⅓ cup lukewarm whole milk
- 1 package active dry yeast
- 2 cups all-purpose flour
- 3 large eggs, lightly beaten
- 1 tablespoon sugar
- 1 teaspoon fine sea salt
- 12 tablespoons (1½ sticks) unsalted butter, softened
- ½ cup sugar
- 6oz fresh or frozen cranberries
- Finely grated zest of 1 orange
- 1 bar DivineⓇ Dark Chocolate with Hazelnuts and Cranberries, roughly chopped
- 1 large egg beaten with 1 teaspoon milk
1. In a small bowl or the bowl of a stand mixer fitted with the dough hook, combine milk and yeast and let sit for 5 minutes.
2. Add flour, eggs, sugar, and salt and mix with a wooden spoon or on low speed in the stand mixer until all the ingredients are combined. Let rest for 20 minutes.
3. Knead the dough by hand for 15 minutes or on low speed for about 7 minutes or until the dough cleans the sides of the bowl. The dough will be sticky and soft. If the dough looks very sticky, add an additional tablespoon of flour. If kneading by hand, use a bench scraper to help scrape the dough off the work surface as you knead (avoid adding much additional flour).
4. Knead or mix in the butter bit by bit, adding a few pieces at a time and mixing until incorporated before adding more. Mix until the dough is smooth. Transfer dough to a large buttered bowl, cover tightly with plastic wrap, and let rise until doubled in volume, about 1½ hours.
5. Meanwhile, prepare the cranberry puree. In a large saucepan combine sugar and ¾ cups water. Bring to a boil and boil 5 minutes. Add cranberries and orange zest and reduce heat to simmer gently until berries are translucent, about 5 minutes. Transfer to a bowl to cool completely. Transfer ¾ of the cranberry sauce to a food processor and process to a paste, then mix back in with remaining cranberry sauce.
6. When the dough has risen once, briefly knead it again, cover, refrigerate, and let rise once more until puffy and almost doubled, about 1 hour. Refrigerate the dough for 1 hour to make it easier to handle. If desired, the dough may be refrigerated at this stage for up to 12 hours before proceeding.
7. Transfer the dough to a lightly-floured countertop, flatten it slightly, and divide into 6 pieces. Working with 1 piece at a time and keeping the rest covered, roll out dough into a 9x5” rectangle.
8. Spread with a thin layer of cranberry puree and sprinkle with ⅙ of the chocolate.
9. Starting with a long edge, roll up dough into a rope. Cut the dough rope lengthwise in half (this will expose the layers of dough, cranberry puree, and chocolate). Twist the 2 long pieces around one another, tucking the ends underneath. Bring the ends together to form a ring and pinch to join the ends. Place each twist on a parchment-lined baking sheet. Repeat with remaining dough, filling, and chocolate.
10. Brush twists lightly with egg-milk mixture, cover, and let rise for 1 hour.
11. Meanwhile, preheat oven to 375°F. When twists are puffy, brush once more with egg-milk mixture and bake until deep golden brown, 15-20 minutes.