Cranberry Brioche Pull-Apart Bread

Brought to you by ACE Bakery*

Prep Time: 10 minutes

Cook Time: 20 minutes

Serving Size: 12 Buns

Ingredients

For Cranberry Sauce:
1 ½ cups cranberries
4 pieces of orange peel
½ cup sugar
½ cup water

For Pull-Apart Bread
1 Pack ACE BYO Brioche Cluster
1 cup mozzarella, cheddar or Swiss cheese
Cranberry sauce

Method

Make cranberry sauce: Place all cranberry sauce ingredients into a small saucepan. Cover with a lid and place over medium-high heat for 10 minutes, or until cranberries have burst. Mash with a fork. Remove lid and cook for another 5 minutes, or until most liquid has evaporated, and the consistency is like jam. Cool for at least 5 minutes before using.

Make the pull apart bread: Preheat oven to 300 F. Place ACE BYO Brioche Cluster on a parchment lined baking sheet. Bake in oven for 4 minutes. Cool for 10 minutes. Raise oven temperature to 400 F. Transfer buns to a cutting board and slice horizontally across the buns. Remove top layer and set aside. Spread cranberry sauce evenly across the buns. Cover with mozzarella cheese. Place top layer of buns overtop. Transfer to a parchment lined baking sheet. Place another sheet of parchment paper on top of the buns then place another baking sheet over them so the buns are pressed between the two trays. Press down slightly. Place into the oven for 8-10 minutes, or until cheese is completely melted. Serve hot.