Cranberry Orange Sourdough Brioche Wreath
Every holiday season, I look forward to baking something that fills the kitchen with warmth and a smell of fresh baked anything. This Cranberry Orange Sourdough Brioche Wreath isn't your typical holiday bread, it combines sourdough brioche with a zesty cranberry-orange filling, giving it flavor and texture that really stand out.
This bread is especially popular during the holiday season in our house, think Christmas mornings, New Year celebrations, or any special family gathering.
If you need more sourdough Christmas recipe ideas, check out my Sourdough Stollen or Sourdough Star Bread. Or just change the shape and you get Cranberry Orange Sourdough Brioche Rolls!
Quick Look
- Prep time: 45-60 minutes
- Fermentation / Proofing time: 6-8 hours at room temp (optional 8-24 hours in fridge) + 1½-4 hours final proof
- Cook time: 22-25 minutes
- Servings: 8-10 slices
- Main ingredients: Sourdough starter, all-purpose flour, cranberries, orange zest & juice, butter, sugar
- Cooking method: Oven-baked
- Difficulty: Intermediate
- Serving ideas: Serve warm on any festive occasion, or even bring it with you.
Jump to:
- Quick Look
- Important Ingredients
- Substitutions & Variations
- How to Make Cranberry Orange Sourdough Brioche Wreath
- Baking Schedule
- 💭Crucial Success Tips
- Recipe FAQs
- How To Store Cranberry Orange Sourdough Brioche Wreath
- Other Delicious Recipes
- Cranberry Orange Sourdough Brioche Wreath
- Other Sourdough Recipes You'll Love
- Same Day Sourdough Brioche Rolls
- Cranberry Orange Sourdough Brioche Rolls
- Sourdough Star Bread
Important Ingredients
- Active sourdough starter gives the bread a slow lift and many heath benefits.
- Cranberries fresh or frozen, for that sweet-tart filling
- Orange zest & juice brighten up the bread with a fresh citrus flavor
See recipe card for quantities.
Substitutions & Variations
- No fresh cranberries on hand? Use dried cranberries mixed with orange marmalade if fresh berries are unavailable
- In a hurry? Just use your favorite jam as filling. It's not as good as the original, but it still hits the spot.
How to Make Cranberry Orange Sourdough Brioche Wreath
Step 1: Add the milk, starter, egg, sugar, flour, and salt to a mixer bowl (Image 1). Mix on low speed until there are no dry spots left. After about 3 minutes, add the softened butter a little at a time.
Step 2: Keep mixing until the dough looks smooth and well combined (Image 2).
Step 3: Move the dough to a clean bowl. Cover it and let it rest for 30 minutes (Image 3). Do 2 sets of stretch-and-folds, with 30 minutes between each.
Step 4: Let the dough rise at room temperature until it's about 50% bigger and feels airy and gassy (Image 4). This usually takes 6-8 hours depending on your room temperature. (Optional: After the first rise, refrigerate the dough for 8-24 hours. This makes shaping easier and helps create cleaner layers.)
Step 5: To make the filling, combine cranberries, sugar, orange zest, and orange juice in a saucepan over medium heat (Image 5).
Step 6: Stir occasionally and cook until the berries burst and the mixture thickens enough to coat a spoon (Image 6), about 6-10 minutes. Remove from heat, add the butter, stir until melted, then blend until smooth. Let it cool completely.
Step 7: To make the glaze, whisk together the powdered sugar, melted butter, orange zest, orange juice, vanilla, and enough milk to get a thick but pourable texture (Image 7). Set aside.
Step 8: Roll out the dough on a lightly floured surface into a rectangle about 15 × 12 inches (38 × 30 cm). If you don't want to measure, just roll it out nice and thin, you can't really make it too thin (Image 8).
Step 9: Spread the cranberry-orange filling evenly over the dough (Image 9), leaving a small border if the dough feels soft. Roll it up tightly from the long side and pinch the seam to seal. Place it seam-side down.
Step 10: Starting about 1.5 inches (4 cm) from one end, cut the rolled dough lengthwise into 3 long strips, keeping the top end attached. Braid the three strips loosely, alternating the outer pieces over the middle. It's okay if some filling comes out (Image 10).
Step 11: Transfer the braid onto a sheet of parchment paper. Shape it into a circle and pinch the ends together to close (Image 11). Cover loosely with parchment or lightly oiled plastic wrap, and let it rise in a warm place until puffy and very light, about 1½-4 hours.
Step 12: Preheat the oven to 375°F (190°C). Place a cast-iron pan or Dutch oven inside while it heats up. Carefully lift the parchment with the wreath and place both into the hot pan. Bake for 22-25 minutes, until deep golden brown and the center reaches about 200°F (93°C). Let it cool for about 10 minutes (Image 12).
Step 13: Drizzle or spoon the glaze over the warm wreath. Slice and serve (Image 13).
Hint: Make sure your cranberry filling is completely cooled before spreading it on the dough, or it can make the dough soggy. Also, if you're using a cast-iron pan or Dutch oven, let it preheat fully so the wreath gets a nice golden crust.
Baking Schedule
| Step | Action | Time | Notes |
|---|---|---|---|
| 1 | Mix dough & add butter | 10-15 min | Mix until smooth and combined |
| 2 | Rest & stretch-and-fold | 1 hour | Two sets, 30 min apart |
| 3 | Bulk fermentation at room temp | 6-8 hours | Optional: refrigerate 8-24 hours for easier shaping |
| 4 | Make cranberry filling | 6-10 min | Cook until berries burst and mixture thickens; cool completely |
| 5 | Roll out dough & spread filling | 10 min | Keep a small border if dough is soft |
| 6 | Braid & shape wreath | 10-15 min | Pinch ends to close circle |
| 7 | Final proof | 1½-4 hours | Dough should be puffy and light |
| 8 | Preheat oven & bake | 22-25 min | Bake at 375°F (190°C) until golden and 200°F (93°C) in center |
| 9 | Glaze & serve | 5 min | Drizzle glaze while warm |
💭Crucial Success Tips
- Don't rush fermentation; the dough needs time to develop flavor and a light texture.
- Make sure your filling is completely cooled before spreading, or it can make the dough soggy.
- A cast-iron pan or Dutch oven helps create a golden crust, but a large baking dish works too.
Recipe FAQs
Yes. Wrap tightly and freeze for up to 1 month. Thaw at room temperature and warm slightly before serving.
The crust should be deep golden and the center temperature around 200°F (93°C).
Yes! You can refrigerate the shaped braid before the final proof. Bake within 24 hours for best results.
How To Store Cranberry Orange Sourdough Brioche Wreath
Store at room temperature in an airtight container for 2-3 days. You can freeze the baked wreath for up to a month. Glaze can be stored separately and added just before serving.
Other Delicious Recipes
- Honey Oat Sourdough Sandwich Loaf
- Cinnamon Raisin Sourdough Bread
- Easy Sourdough Sandwich Bread
- No Tools, no Dutch Oven Sourdough Bread Recipe
If you tried this Cranberry Orange Sourdough Brioche Wreath or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below! Happy Baking!
Cranberry Orange Sourdough Brioche Wreath
Ingredients
Dough
- 310 g all-purpose flour
- 70 g active sourdough starter
- 150 g milk cool room temperature
- 50 g sugar
- 37 g butter softened
- 1 egg beaten
- 4 g fine salt
Filling
- 100 g cranberries fresh or frozen
- 50 g granulated sugar a heaping ¼ cup
- 2 g orange zest
- 35 g orange juice
- 10 g butter
Glaze
- 100 g powdered sugar
- 25 g butter melted
- 2 g orange zest ~0.85 tsp
- 7 g orange juice ~1¼ tsp
- 1 g vanilla extract ~¼ tsp
- 26 g milk 1-2 Tbsp, to thin if needed
Instructions
- Add the milk, starter, egg, sugar, flour, and salt to a mixer bowl. Mix on low speed until there are no dry spots left. After about 3 minutes, add the softened butter a little at a time.
- Keep mixing until the dough looks smooth and well combined.
- Move the dough to a clean bowl. Cover it and let it rest for 30 minutes. Do 2 sets of stretch-and-folds, with 30 minutes between each.
- Let the dough rise at room temperature until it's about 50% bigger and feels airy and gassy. This usually takes 6-8 hours depending on your room temperature. (Optional: After the first rise, refrigerate the dough for 8-24 hours. This makes shaping easier and helps create cleaner layers.)
- To make the filling, combine cranberries, sugar, orange zest, and orange juice in a saucepan over medium heat.
- Stir occasionally and cook until the berries burst and the mixture thickens enough to coat a spoon, about 6-10 minutes. Remove from heat, add the butter, stir until melted, then blend until smooth. Let it cool completely.
- To make the glaze, whisk together the powdered sugar, melted butter, orange zest, orange juice, vanilla, and enough milk to get a thick but pourable texture. Set aside.
- Roll out the dough on a lightly floured surface into a rectangle about 15 × 12 inches (38 × 30 cm). If you don't want to measure, just roll it out nice and thin, you can't really make it too thin.
- Spread the cranberry-orange filling evenly over the dough, leaving a small border if the dough feels soft. Roll it up tightly from the long side and pinch the seam to seal. Place it seam-side down.
- Starting about 1.5 inches (4 cm) from one end, cut the rolled dough lengthwise into 3 long strips, keeping the top end attached. Braid the three strips loosely, alternating the outer pieces over the middle. It's okay if some filling comes out.
- Transfer the braid onto a sheet of parchment paper. Shape it into a circle and pinch the ends together to close. Cover loosely with parchment or lightly oiled plastic wrap, and let it rise in a warm place until puffy and very light, about 1½-4 hours.
- Preheat the oven to 375°F (190°C). Place a cast-iron pan or Dutch oven inside while it heats up. Carefully lift the parchment with the wreath and place both into the hot pan. Bake for 22-25 minutes, until deep golden brown and the center reaches about 200°F (93°C). Let it cool for about 10 minutes.
- Drizzle or spoon the glaze over the warm wreath. Slice and serve.
