INGREDIENTS
- 250ml Co-op semi skimmed milk
- 50g Co-op unsalted butter
- 450g Co-op strong white flour
- 7g pack dried yeast
- 2 tsp cinnamon
- 100g caster sugar
- 30g Co-op fresh cranberries, chopped, plus 6 for decorating
- 30g Co-op flaked almonds
- 1 Co-op British egg
- 1 tbsp icing sugar
- Few sprigs rosemary (optional)
METHOD
- Gently heat the milk in a pan, then stir in the butter to melt
- In a large bowl, mix the flour, yeast, cinnamon, sugar and a pinch of salt
- Pour in the milk and mix to form a dough
- Turn out onto a lightly floured surface and knead for 10 mins, until smooth and elastic
- Put in a bowl and leave somewhere warm for 1-2 hours, until doubled in size
- Turn out the dough, briefly knead to release the air, then roll out into a rectangle about 30cm x 42cm
- Sprinkle the cranberries and half the almonds over the dough, then roll up from the long end to form a tube
- Transfer the dough to a baking sheet and pull into a round so the ends meet
- Using a sharp knife, make some small slits in the dough around the outside edge of the ring
- Put a large, round ovenproof cutter in the middle, cover, and leave somewhere warm for 1 hour more
- Preheat the oven to 180°C/fan 160°C/Gas 4
- Beat the egg and brush over, sprinkle the remaining almonds and bake for 45 mins, until golden
- Leave to cool for 10 mins
- DUst with the icing sugar, top with the rosemary, if using
- Decorate with the fresh cranberries
