Ingredients:

500g / 3 1/2 cups flour

15 g / 1 Tbl instant yeast

250 ml/ 1 cup warm milk ( lukewarm not hot)

45 g / 3 Tbl sugar

100 g / 7 Tbl melted butter (melted and coole )

2 egg yolks

½ tsp salt

Plus 1 egg for egg wash

Orange Cranberry Jam filling:

1- 16 oz. bag fresh or frozen cranberries

1 cup sugar

1 orange - zest and juice

Put all ingredients in a medium saucepan and bring to a boil. Keep on low boil for about 15-20 minutes. Mix often to make sure that all cranberries pop. Using a wooden spoon, break up chunks, take off heat and let it cool off. Makes about 3 1/2 cups. Store in a jar in the refrigerator for about 2 weeks.

Instructions:

***Prepare the Orange Cranberry filling before you start making the dough.

1. Preheat the oven to 350 F

2. If you are using stand mixer, put flour, salt and yeast in a bowl of electric mixer. In the meantime warm up milk and add sugar. make sure sugar is dissolved, but milk is not too hot. It should be warm to touch. In another small pan melt butter and let it cool.

3. Turn the mixer with a hook attachment on low. Add 2 egg yolks, melted butter and milk. Beat at low speed with an electric mixer until all ingredients make a soft dough, about 5 minutes. Leave the dough in the same bowl, cover with a towel and let stand for about 1 hour, until dough almost doubles in size. It’s important that you place the bowl in a warm space, with no draft.

4. When dough is ready transfer it on a floured surface, knead a few time to help get the air out. Portion the dough into 10 pcs, roll each piece into a ball. Flatten each ball between your hands and roll it to a circle, about 8 inches in diameter. Place about 2 tablespoons of filling in the center. Spread the filling leaving about an inch from the edge.