Cranberry Orange Challah

Starter:

• 1 cup Unbleached All-Purpose Flour
• 1/2 cup cool water
• 1/8 teaspoon instant yeast

Dough:

• 2 1/4 cups King Arthur Unbleached All-Purpose Flour
• 1 1/4 teaspoons salt
• 2 teaspoons instant yeast
• 1/3 cup granulated sugar
• 1/4 cup (4 tablespoons) soft unsalted butter
• 2 large eggs
• 1 large egg yolk, white reserved
• 1/4 teaspoon Fiori di Sicilia flavor (citrus, vanilla, almond extract)
• grated peel of 1 large orange

Filling:

• 3/4 cup dried cranberries
• 1/4 cup walnuts
• 1/2 cup Sticky Bun Sugar
• sparkling sugar, for decorating

To make the starter: Combine the 1 cup Unbleached All-Purpose Flour, 1/2 cup cool water, 1/8 teaspoon instant yeast. Cover and leave at room temperature overnight.

To make the dough: Mix the starter with the dough ingredients, kneading until elastic and satiny. Let the dough rise in a greased, covered bowl for 1 to 2 hours, until puffy.

Divide the dough into three pieces. Flatten each piece into a 6" x 12" rectangle.

Mix the filling ingredients together, and spread each rectangle with some of the filling. Starting with a long edge, roll each rectangle into a log. Braid the logs together.

Cover the braid, and allow it to rise for 1 to 2 hours, until puffy.

Preheat the oven to 350°F. Combine the egg white with 1 tablespoon water, and brush onto the braid. Sprinkle with parkling sugar.

Bake the braid for 30 to 35 minutes, until golden brown; a digital thermometer inserted into the center should register 190°F.

Remove the bread from the oven, and transfer it to a rack to cool.