Cranberry apple butter braided bread

Add the yeast and one teaspoon of sugar to three quarters of a cup of warm milk, stir and set aside about five minutes until foamy; if it does not foam, start over.

In the bowl of the mixer combine 330 grams of all purpose flour, three tablespoons of sugar, one teaspoon of salt and half a teaspoon of the clove and cardamom mixture, and whisk.

Mix one egg into the warm melted butter, which should be warm and not hot.

Add the foamed yeast to the flour mixture, then the butter and egg.

Mix it by hand into a paste first, so the mixer works efficiently and the flour does not fly away.

Mix on medium low about four minutes until tacky but not sticky; if it sticks to your fingers add about a tablespoon of flour while it mixes.

Turn the dough into a bowl with a little oil spread in it, give it a turn or two to coat so it does not dry out, cover it and let it rise an hour until doubled — or a day, even two, in the fridge.

For the compote put half a cup of thawed cranberries, a quarter cup of granulated sugar, one teaspoon of ginger and a tablespoon of water in a small sauce pan over medium heat.

Cook until the cranberries burst, pressing them with a spoon to get the juices and some of the pectin out, until it congeals like a jam; take it off the heat, where the residual heat keeps evaporating water, and cool.

For the frangipane mix two tablespoons of softened butter with one egg, four tablespoons of sugar and a quarter teaspoon of almond extract for one minute until smooth and fluffy with no lumps of butter.

Mix in one cup of almond flour and one tablespoon of flour on low until just combined into a thick paste.

Roll the risen dough out into a 16 by 11 inch rectangle on a floured mat.

Spread all the frangipane down the middle in a strip about three inches wide, leaving an inch plain on either side.

Spread three tablespoons of apple butter over the frangipane.

Spread the set cranberry compote over that; it does not have to be perfectly even.

Take two notches out of each side to eliminate the corners, then cut one inch fringes down both sides, keeping them roughly the same size, and take the last notch off.

Fold the ends over the filling like a little burrito and cross the fringes over each other, finishing by folding them all under.

Roll the braid off the mat onto the tray.

Cover it loosely and let it rise about 15 minutes until puffed up.

Mix one egg for the egg wash and brush it gently over the braid for shine and a golden colour.

Bake at 350F for about half an hour, until golden brown, puffed and smelling amazing.

For the glaze whisk half a cup of powdered sugar with two to three teaspoons of milk to a drizzling consistency; orange zest or a pinch of spice can go in.

Cool the bread about 20 minutes, then drizzle the glaze over.