Cranberry Brioche

Directions

1. 1
   Whisk 1/3 cup warm water, 1 tbsp sugar and yeast in a small bowl until dissolved. Let stand, covered, for 10 mins or until mixture is frothy.
2. 2
   Sift flour and salt into large bowl. Stir in remaining 1/3 cup sugar, yeast mixture and eggs. Turn onto a lightly floured surface and knead for about 10 mins until dough is smooth and elastic.
3. 3
   Divide butter into 10 equal pieces. Knead each piece into dough until incorporated. When smooth and glossy, knead in dried cranberries. Place dough into a large bowl. Chill, covered, for 3 hours.
4. 4
   Using fist, knock down dough to remove air. Divide dough into 3 equal pieces and roll each into an 18 inch-long log. Place on a large greased baking sheet. Braid logs together. Let stand, covered, about 40 mins or until about doubled in size.
5. 5
   Meanwhile, preheat the oven to 350°F. Brush braid with extra egg and sprinkle with sugar. Bake for 10 mins. Reduce oven temperature to 325°F and bake for a further 20-25 mins. Cool on a wire rack.