Description
Soft, fluffy pull-apart bread layered with sweet-tart cranberries and crunchy almonds. A festive treat perfect for breakfast, brunch, or dessert.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons active dry yeast
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/2 cup warm milk
- 1/4 cup warm water
- 3 tablespoons unsalted butter, melted
- 1 large egg
- 1/2 cup dried cranberries
- 1/3 cup sliced almonds
- 2 tablespoons sugar (for filling)
- 2 tablespoons melted butter (for filling)
- 1/2 cup powdered sugar (for glaze)
- 1–2 tablespoons milk (for glaze)
- 1/2 teaspoon almond extract (optional)
Instructions
- In a small bowl, mix warm water, yeast, and 1 teaspoon sugar. Let sit 5–10 minutes until foamy.
- In a large bowl, combine flour, remaining sugar, and salt. Add yeast mixture, warm milk, butter, and egg. Mix to form a dough.
- Knead on a floured surface 8–10 minutes until smooth. Place in an oiled bowl, cover, and let rise 1 hour until doubled.
- Punch down the dough and roll into a rectangle, about 12×18 inches. Brush with melted butter.
- Sprinkle cranberries, almonds, and sugar evenly over the dough. Cut into strips, stack, and slice into sections.
- Arrange stacks upright in a greased loaf pan. Cover and let rise 30–40 minutes.
- Bake at 350°F (175°C) for 30–35 minutes until golden brown. Tent with foil if browning too quickly.
- Cool slightly, drizzle with glaze, and sprinkle with extra almonds before serving.
Notes
Best enjoyed warm. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate up to 5 days. Reheat before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Bread, Dessert
- Method: Baking
- Cuisine: American