Cranberry Brioche - cooking recipe

Ingredients

1/3 cup plus 1 tbsp sugar
2 pkg (1/4 oz each) active dry yeast
5 cups flour
1 tsp salt
5 None eggs, lightly beaten, plus 1 extra
1 cup (2 sticks) cold butter
1 cup dried cranberries

Preparation

Whisk 1/3 cup warm water, 1 tbsp sugar and yeast in a small bowl until dissolved. Let stand, covered, for 10 mins or until mixture is frothy.
Sift flour and salt into large bowl. Stir in remaining 1/3 cup sugar, yeast mixture and eggs. Turn onto a lightly floured surface and knead for about 10 mins until dough is smooth and elastic.
Divide butter into 10 equal pieces. Knead each piece into dough until incorporated. When smooth and glossy, knead in dried cranberries. Place dough into a large bowl. Chill, covered, for 3 hours.
Using fist, knock down dough to remove air. Divide dough into 3 equal pieces and roll each into an 18 inch-long log. Place on a large greased baking sheet. Braid logs together. Let stand, covered, about 40 mins or until about doubled in size.
Meanwhile, preheat the oven to 350\u00b0F. Brush braid with extra egg and sprinkle with sugar. Bake for 10 mins. Reduce oven temperature to 325\u00b0F and bake for a further 20-25 mins. Cool on a wire rack.