Begin by grinding the saffron in a pestle and mortar. Crumble the yeast in the bowl of your stand mixer with the dough hook attached, heat the milk with the saffron to 38°C and pour into the mixing bowl and stir to incorporate the yeast with the milk.  Add the flour, sugar and salt and mix until a dough forms on a slow speed.  Once the dough has come together add half the egg and the butter, increase the pace to medium/high and work the dough for another 5-8 minutes or until it feels shiny and smooth.  Place the dough in a bowl and cover with clingfilm and let it rest for 20 minutes.

Mix the ground almond, orange zest, butter and caster sugar until you have a smooth paste, add the cranberries, set to one side.

When the dough is ready, roll it out into a large rectangle on a lightly floured surface. The dough should measure approximately 50 x 27 cm. Spread an even layer of filling on the surface and roll into a log lengthways.  Now take a large sharp knife and cut the log in half lengthways and turn the exposed surface facing upwards, join the top of the two pieces together, then start twisting the two lengths together.

Transfer the twisted dough onto a baking sheet lined with parchment paper and shape it into a wreath by joining the two ends together.  Cover loosely with clingfilm and let it rise for approximately 45 minutes or until almost double in size.  Meanwhile, heat the oven to 180°C.

Brush with the remaining egg, bake for approximately 20-25 minutes or until it’s golden brown in colour.  Cool on a wire rack.   Serve warm with coffee.