1 cup Unbleached All-Purpose Flour1/2 cup cool water1/8 teaspoon instant yeast2 1/4 cups King Arthur Unbleached All-Purpose Flour1 1/4 teaspoons salt2 teaspoons instant yeast1/3 cup granulated sugar1/4 cup (4 tablespoons) soft unsalted butter2 large eggs1 large egg yolk, white reserved1/4 teaspoon Fiori di Sicilia flavor (citrus, vanilla, almond extract)
grated peel of 1 large orange
Filling3/4 cup dried cranberries1/4 cup walnuts
1/2 cup Sticky Bun Sugar
sparkling sugar, for decorating
To make the starter: Combine the 1 cup Unbleached All-Purpose Flour, 1/2 cup cool water, 1/8 teaspoon instant yeast. Cover and leave at room temperature overnight. To make the dough: Mix the starter with the dough ingredients, kneading until elastic and satiny. Let the dough rise in a greased, covered bowl for 1 to 2 hours, until puffy.
Divide the dough into three pieces. Flatten each piece into a 6″ x 12″ rectangle.
Mix the filling ingredients together, and spread each rectangle with some of the filling. Starting with a long edge, roll each rectangle into a log. Braid the logs together.
Cover the braid, and allow it to rise for 1 to 2 hours, until puffy.
Preheat the oven to 350°F. Combine the egg white with 1 tablespoon water, and brush onto the braid. Sprinkle with parkling sugar.
Bake the braid for 30 to 35 minutes, until golden brown; a digital thermometer inserted into the center should register 190°F.
Remove the bread from the oven, and transfer it to a rack to cool.
Adapted from King Arthur Flour