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Kim-Joy’s Orange, Cinnamon & Cranberry ‘KITovai’ 

This simplified version of a korovai is made with ‘tangzhong’, a flour roux used in traditional Asian breadmaking. It gives a beautifully soft texture.    

Serves: 12  

Hands-on time: 25 minutes, plus rising  

Baking time: 35 minutes 

Skill level: Easy  

For the tangzhong:

33g strong white bread flour  

For the dough: 

150ml whole milk 

35g unsalted butter  

finely grated zest of 2 unwaxed oranges 

1 tbsp vanilla bean paste  

2 eggs, plus another for egg wash 

10g caster sugar  

2 tsp ground cinnamon 

1 tsp fine table salt  

125g tangzhong (see above) 

450g strong white flour  

10g fast-action dried yeast  

100g dried cranberries  

You will also need:  

18cm round, deep cake tin, well greased, then base-lined with baking paper 

Oiled cling film 

Step 1 – Make the tangzhong. Using a balloon whisk, mix 125ml of cold water with the flour in a pan over a medium heat. Bring the mixture up to a simmer, then use a wooden spoon to stir as the mixture thickens. Pour it into a small bowl, cover the surface with cling film and place in the freezer to chill.  

Step 2 – Make the dough. Gently warm the milk and butter together in a small pan or the microwave until just hand hot. Whisk in the orange zest and vanilla. Pour the mixture into the bowl of a stand mixer fitted with a dough hook, add the eggs, sugar, cinnamon and salt.  

Step 3 – Remove the tangzhong from the freezer and stir it in to the mixture. Add the flour and yeast and mix on speed 2 for about 5 minutes, until the dough is smooth and elastic, then add the cranberries and mix for another 1 minute. Cover the bowl with cling film and leave the dough to rise in a warm place for about 1 hour, or until doubled in size.  

Step 4 – Turn out the dough onto a lightly floured work surface and punch it down, then shape it into a ball and place it in the prepared tin. Cover with oiled cling film and leave the shaped dough to prove for 30 minutes, or until it has risen just above the tin. Preheat the oven to 200°C/180°C fan/400°F/Gas 6. 

Step 5 – Using a very sharp knife slash the dough to make a cross in the top and brush with egg wash. Bake the loaf for 15 minutes, then reduce the oven temperature to 180°C/160°C fan/350°F/Gas 4 and bake it for a further 20 minutes.  

Step 6Leave the loaf to cool in the tin for 10 minutes, then it turn out onto a wire rack to cool completely (you may need to run a knife around the edge to ease it out).