Cranberry And Walnut German Striezel Sweet Bread - cooking recipe

Ingredients

2/3 cup dried cranberries
5 tbsp apple juice
4 cups all purpose flour
1 cup lowfat milk + 2 tbsp
1 1/8 tbsp dried active yeast
1/4 cup butter
1/4 cup sugar
1 tsp vanilla extract
2 None eggs
3/4 cup walnuts
2 None red apples, cored and cut into small cubes
2 tbsp redcurrant jelly
3 tbsp honey, warmed
1 tbsp almond liqueur (such as amaretto)

Preparation

Soak the cranberries in the apple juice. Place the flour in a mixing bowl and make a well in the center. Heat 1 cup milk until lukewarm and stir in the yeast until dissolved. Pour into the well and mix with the flour. Cover and allow to rest in a warm place for 15 mins.
Melt the butter in a saucepan. Place in a bowl along with the sugar, vanilla extract, 1 egg and a pinch of salt and knead into a smooth dough. Cover and allow to rest in a warm place for 30 mins.
Heat a frying pan and toast the walnuts until browned. Allow to cool, then chop roughly. Separate the remaining egg and beat the yolk with 2 tbsp milk. Chill.
Drain the cranberries and mix with the apples, redcurrant jelly, honey, liqueur, egg white and walnuts. On a lightly floured surface, roll out the dough to a 13 x 18 inch rectangle. Spread over the cranberry mixture and roll up from the long side. Cut the roll in half lengthways and twist the pieces together to form a cord. Line a baking sheet with baking paper and place the dough on it. Allow to rest for 10 mins.
Preheat the oven to 400\u00b0F. Brush with the egg yolk mixture and bake for 35-40 mins, until a skewer comes out clean. Serve warm or cold.