(2 units)
Cranberry dough:
Rosehip powder dough:
First, prepare both pieces of dough separately. The procedure is the same for both. Put 2 tablespoons of water with instant yeast and 0.3 oz of sugar in a jar. Once the yeast is activated, meaning there are bubbles at the surface, it is ready to be used.
Put the flour with the remaining sugar in a bowl and mix. Separately, mix the activated yeast with the egg, milk, cranberry or rosehip powder, mix well.
Add the liquid ingredients to the flour and knead until obtaining a soft and elastic dough. Then add butter and continue kneading until everything is well incorporated (this step can be done manually or in a stand mixer using a dough hook).
It is likely the rosehip dough ends up being tighter than the cranberry one, so you can use more milk or water. Let both doughs rest covered and in a warm place for about 2 hours.
Once the resting time is up, split each dough into two equal parts. Form dough balls and then stretch them into a stripe, obtaining 2 stripes of each color. Braid the doughs and place in a greased oven tray or a Silpat. Cover and allow to rest for at least 45 minutes.
Preheat the oven to 360°F and bake for about 18 to 20 minutes, or until brown. Allow to cool over a baking rack.
*You can dust some powdered sugar when serving.
