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 unsalted butter, melted
- 1 large egg
- 1/2 cup dried cranberries
- 1/2 cup sliced almonds
- Optional: almond extract
Instructions
- In a small bowl, mix warm milk and a pinch of sugar. Sprinkle yeast on top and let sit 5–10 minutes until foamy.
- In a large bowl, combine flour, remaining sugar, and salt. Add melted butter, egg, and yeast mixture. Mix until a soft dough forms.
- Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm spot until doubled in size (1 to 1½ hours).
- Punch down dough and roll into a rectangle. Sprinkle cranberries and almonds over the surface. Add almond extract if using.
- Roll up jelly-roll style, slice, and arrange pieces in a greased loaf pan or pull-apart dish.
- Cover and let rise again for 30–45 minutes until puffy.
- Preheat oven to 350–375°F (180–190°C). Bake for 25–35 minutes until golden brown. Tent with foil if browning too quickly.
- Let cool 10–15 minutes before serving.
Notes
- Use fresh cranberries tossed in sugar for more texture.
- Try walnuts or pecans instead of almonds.
- Add a simple almond glaze for extra sweetness.
- Orange zest or cinnamon adds more flavor depth.
- For a healthier version, use half whole wheat flour.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
