Cranberry Star Bread

To make the dough, combine the milk, yeast and sugar in a large bowl. Allow to stand for 5 minutes until frothy.

Add the egg, flour and salt and bring into a rough dough. Knead in the butter and continue kneading for 5 minutes until the dough is soft and slightly tacky.

Transfer to a greased bowl and cover with plastic or a damp tea towel. Allow the dough to rise for 90 minutes in a warm spot.

While the dough is rising, combine all the jam ingredients in a pot and bring to a simmer. Cook for 10-15 minutes, crushing the cranberries with the back of a spatula, until the jam has thickened slightly. Remove from the heat and allow to cool completely.

Once proofed, divide the dough into four even pieces.

On a floured surface, roll each piece of dough into a circle of approximately 25cm diameter.

On a piece of parchment paper (this helps the transfer to the buffet casserole go a bit smoother), spread a third of the jam onto the first disc of dough then top with another piece of dough, and continue until all the jam and dough have been used.

Use a ramekin to mark out a circle in the center of the dough. Cut 16 even cuts from the circle towards the edges of the dough to result in a star, of sorts.

Take two pieces of dough and twist them in opposite directions then pinch the edges together. Continue until you have 8 even twists, and the bread resembles a star.

Transfer the bread to the Le Creuset 32cm Signature Buffet Casserole then cover loosely and allow to rise for 20 minutes while you preheat the oven to 180℃.

Place the bread into the preheated oven and allow to bake for 20-25 minutes or until cooked through and golden brown on top.

Remove from the oven and allow to cool for 20 minutes then dust with icing sugar and serve.

Image and recipe by Alida Ryder