Preparation:
combine cranberries and raisins in a bowl with warm water to cover and allow to plump for 2-3 hours drain, reserving 1-1/4 cups liquid blot fruit on paper towels to dry combine 1 cup reserved liquid with honey-mix well freeze until mixture just begins to crystallize combine remaining reserved liquid and yeast in a mixer bowl allow to stand for 10-20 minutes, until foamy add honey mixture from freezer, orange zest, and salt attach a dough hook to mixer and run at low speed, gradually add flour and beat for 12-20 minutes, until very elastic, smooth, and shiny transfer to a lightly floured worksurface knead in butter and plumped fruits by hand transfer to a greased bowl cover with plastic wrap and chill for 8-36 hours sprinkle a parchment-lined baking sheet with cornmeal remove dough from refrigerator and divide into two rounds place each round onto a lightly floured worksurface and rollout to a thickness of 3/8-inch place rounds onto a tray, cover with plastic, and allow to rise for 60-90 minutes, until puffy and will hold an impression when poked with a finger combine egg yolks and cream in a small bowl-mix well uncover dough and poke with fingers in several places to make depressions brush tops with yolk mixture and dust with turbinado sugar place onto cornmeal dusted baking sheets bake @ 400 degrees for 10 minutes bake @ 375 degrees for 20-30 minutes, to a rich dark brown remove from oven arrange, glazed-side up, onto a serving platter garnish with powdered sugar serve warm or at room temperature |
