|Lukewarm water||1⁄4 Cup (4 tbs)|
|Dry yeast||1 Tablespoon|
|Light cream||1⁄4 Cup (4 tbs)|
|Whole wheat flour||1 1⁄2 Cup (24 tbs)|
|Cranberries||2 Cup (32 tbs) (Fresh / Frozen)|
|Orange juice||1 Cup (16 tbs)|
|Honey||1⁄2 Cup (8 tbs)|
|Cold water||2 Tablespoon|
|Heavy cream||2 Tablespoon|
Dough In a small bowl, combine water and honey.
Sprinkle yeast over surface and set aside for 10 minutes until mixture becomes frothy.
In a large bowl, mix butter and honey until smooth; then beat in the egg.
Combine yeast and butter-egg mixtures, then add vanilla, cream and salt.
Add flour a little at a time, adding enough to make a dough which can be rolled.
Knead the dough on a floured board until it is smooth and elastic.
Place in an oiled bowl, cover with a towel and let rise in a warm place for 1 1/2 hours, or until it is double in bulk.
Filling In a heavy saucepan, combine cranberries, orange juice and honey.
Cook, covered, over low heat for approximately 10 minutes.
Let the mixture cool, then puree in electric blender.
Return to saucepan.
Combine cornstarch and water and add slowly to cranberry puree.
Bring to a boil and cook until thickened.
Assemble Preheat oven to 450°F.
Roll out dough on a floured board, making a 12-inch circle.
Lift onto a buttered baking sheet, make a slightly raised border around the edge of the circle and crimp the edges.
Spread the cranberry filling on the dough and bake for 10 minutes.
Serve warm with pouring cream or whipped cream.