CITRUS CRANBERRY CREAM CHEESE DANISH BRAID

Steps:

• Mix whole wheat flour, 1 1/2 cup bread flour, wheat gluten, and yeast in stand mixer fitted with a beater blade.
• Heat milk, orange juice and butter until butter melts and mixture is warm (120º to 130º). Add sugar and salt, stir until dissolved.
• Add liquid mixture to flour mixture. Add egg, vanilla, and orange zest and beat at low speed until well combined.
• Switch to the dough hook, on speed 2 gradually add the remaining bread flour (add more or less as necessary) until dough clings to the hook and almost cleans the sides. Knead until smooth about 8 minutes. Shape into a ball. Place in greased bowl, turn. Cover, let rise until double approximately 60 – 90 minutes.
• While dough is rising make cream cheese filling: In a medium mixing bowl, beat cream cheese, sugar, lemon zest, vanilla and egg yolk until smooth. Don’t over mix. Refrigerate until ready to use.
• While dough is rising make citrus sugar: In a small bowl, mix sugar, lemon zest and orange zest until well blended.
• Punch dough down, let rest 10 minutes before shaping.
• On a lightly floured work surface, silpat, or parchment paper, roll the dough into a 12 x 14-inch rectangle, 1/4 inch thick. If the dough shrinks back when rolled, let it rest for a few minutes, then roll again.
• Along one long side of the dough make parallel, 4-inch-long cuts with a pizza cutter or sharp knife 1 inch apart. Repeat on the opposite side, making sure to line up the cuts with those you’ve already made.
• Spoon the cream cheese filling down the center of the rectangle. Leaving 1 inch on the top and bottom unfilled. Sprinkle dried cranberries on top of cream cheese filling.
• Cut off the first two strips of dough on each side on the top and bottom of the rectangle. Fold the top and bottom flaps over the filling to cover. Begin folding the cut side strips of dough over the filling at an angle, alternating left, then right until finished. Trim excess dough leaving enough to tuck the ends underneath the braid. Transfer to baking sheet.
• Cover. Let rise until double, about 30 to 45 minutes.
• Preheat oven to 375º.
• Make egg wash by mixing egg white with 2 teaspoons water and lightly brush some of it over the top of the braid.
• Sprinkle citrus sugar evenly over the top of the braid.
• Bake on baking sheet for 15 to 25 minutes until golden brown. Remove from oven and let cool 10 minutes.
• In a small bowl, mix powdered sugar and lemon juice until smooth. Drizzle glaze over braid.