Recipe for Christmas Brioche Crown with Cranberries and Maple Syrup

Cranberry Compote Cook the cranberries with sugar and maple syrup over heat. Add the tablespoon of lemon juice. Mix, then transfer to a bowl, cover with plastic wrap, and let cool.

Kringles Dough Dissolve the yeast in warm milk with sugar. Let the mixture rest for about 10 minutes. In the bowl of a mixer, pour in the flour, salt, and butter cut into small pieces. Mix until the butter is well incorporated into the flour. Add the yeast, milk, and sugar mixture to the bowl. Also add the egg. Run the mixer for about 5 minutes. The dough should be elastic and homogeneous.

Remove the ball of dough from the mixing bowl. Place the dough in a clean mixing bowl. Cover and let the dough rise in a warm place for about 1 hour and 30 minutes. I always prepare my brioche dough the night before; once it has risen well, I cover it with plastic wrap and put it in the refrigerator overnight. I work with it, shape it cold, and let it rise again at room temperature. This is a tip from a baker friend, and it works very well.

Degas the dough. Preheat the oven to 180°C. Roll out the dough into a large rectangle. Brush the dough with cranberry compote. Roll the dough like a log. Place in the freezer for 30 minutes.

Cut the roll lengthwise without separating the piece at the end. Twist the two pieces of dough together. Close the brioche and place it on a baking sheet lined with parchment paper. Below is a model with a spiced cookie cream and chocolate.

To finish, let the dough rise again in a warm place. Bake for about 20 to 25 minutes in a preheated oven at 180 degrees.