|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.
Serving size: Complete recipe
Calories 2114 Calories from Fat 562
% Daily Value*
Total Fat 64 g98.6%
Saturated Fat 36.3 g181.4%
Trans Fat 0 g
Cholesterol 383.7 mg127.9%
Sodium 465.4 mg19.4%
Total Carbohydrates 367 g122.3%
Dietary Fiber 38.2 g152.6%
Sugars 167.2 g
Protein 44 g88.2%
Vitamin A 53.8% Vitamin C 257.8%
Calcium 22.9% Iron 71.6%
*Based on a 2000 Calorie diet