16 Cranberry Braid with Chocolate drizzle

Hello, lover.

Of all the kitchens in all the world, you walk into mine.

You had me at hello.

Take love, multiply it by infinity and take it to the depths of forever... And you still have only a glimpse of how I feel for you.

I like you very much. Just as you are.

(Name those movies!)  That pretty much sums up how I felt when this was all finished.  Challenge #2 from Willow Bird Baking was a danish braid which I've never tried before.  I had already picked up a bag of cranberries and decided they would be perfect as a filling, I love the sweet-tart flavor.  And what better to go with that than chocolate, and just a drizzle so that it doesn't over power the flaky braid dough.  I think this has moved into the house favorite choice for baked things so far...although those pesto swirl rolls are pretty darn amazing.

I think we're going to take a baking break this week to detox from flour + butter overload.  Besides there aren't enough yoga classes in a week to help the muffin top I'm growing from eating all of this every day.

Meh, it's worth it.

PS.  This would be a great Thanksgiving breakfast or dessert!

Cranberry & Chocolate Braid

(Adapted from Willow Bird Baking for her Challenge Series)

For the Dough:
2 cups flour (plus extra for flouring the surface)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) butter
3 ounces cream cheese
1/2 cup milk

1/2 teaspoon vanilla extract

wax paper or parchment paper

For the Filling:

1 12 ounce bag fresh whole cranberries

1 cup water

1 cup sugar

For the Chocolate Drizzle:

1/2 cup semi sweet chocolate chips

1/4 cup milk

Directions:

1.a. Make the filling first to give it time to cool....mix the water and sugar in a sauce pan and bring to a boil.  Add the cranberries and bring back to a boil, reduce the heat slightly and let cook for 10 minutes, stir occasionally.  Pour into a heat safe bowl like pyrex and let cool in the fridge while you make the dough.

1.  Preheat your oven to 425 degrees F.  

2.  In a bowl/food processor, blend together or cut in using a pastry cutter the flour, baking powder, salt, cream cheese and butter.  Add the milk and vanilla extract and mix until the dough just comes together, it will be loose or crumbly.

3.  Flour your work space generously.  Pour the dough on the floured surface and gently need 4-5 times, the dough will still be pretty "rough" looking.  Don't over work the dough!  That's the important part.

4.  Between 2 sheets of wax paper or 1 pieces of parchment paper roll the dough into a 8 x 12 rectangle.  (I placed mine on a piece of parchment paper and used a well floured rolling pin to roll it out, but then I just left it on the parchment paper during baking and it slide right off at the end)

5.  Once you have it as a rectangle, cut about 3 inch long x 1 inch wide strips down each side at an angle.  Leave a 3-4 inch aisle down the center to spread your filling. Here's what I mean...(Sorry about the shadows from my window)

6.  Spread out the filling and fold the strips over it alternating sides, so it's all wrapped up like a present. 

Transfer the parchment paper and pastry onto a baking sheet and bake for 12-15 minutes until golden brown.  Let cool on a wire rack

7.  Once your dough has cooled slightly to room temperature, add the chocolate chips and milk in a microwave safe dish.  Cook for 30 seconds and stir together until smooth.  If it's too liquidy add some chocolate chips and stir in until melted to thicken it.  Then using a knife end or fork, or whatever you like, drizzle the chocolate over the pastry.  Licking the bowl clean is optional.

*we ate this cold and loved it! 

Enjoy!