Peach and Cranberry Spiral Bread with Fresh Mint

The inspiration for this recipe came from a pin on Inspired by Charm for apple spiral bread.  It looked amazing and I knew I wanted to try it, but having fresh peaches and cranberries on hand allowed me to give this dish an interesting spin.

I also opted to use small tart dishes to make individual serving sizes!  I encourage you to try both versions as the holidays roll in…

Peach and Cranberry Spiral Bread with Fresh Mint (adapted from Inspired by Charm)

  • 2 cups all-purpose flour
  • 3/4 cup warm milk
  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 1 1/2 teaspoons instant yeast
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 3 fresh peaches, sliced
  • 1/4 cup fresh cranberries, sliced
  • 1 bunch fresh mint

Place flour, sugar, yeast and spices in the bowl of a stand mixer and stir on low speed.  Add the butter and milk and continue to mix for 2-3 minutes until a dough forms.  Remove the bowl from the mixer, cover with plastic wrap and allow to rise until doubled in size.  Roll the dough out and slice into 1-inch by 6-inch strips.  Starting in the center of an individual serving casserole dish, coil the peach slices and cranberry slices with dough until the end of the dish is reached.  Set aside to rise while preheating the oven to 350 degrees.  Top with additional slices of cranberry and bake for 20-25 minutes or until golden brown.  Remove from the oven and serve with a generous amount of fresh chopped mint and a spoonful of double Devon cream.

Note: feel free to use whichever bread recipe you prefer, or substitute it with tart or pastry dough!

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