Maple Christmas Wreath Cake

• 1 teaspoon maple sugar
• 1 packet of dried yeast
• 1/2 cup warm water
• 1/2 cup milk
• 1/4 cup softened butter
• 1/4 cup maple sugar
• 1 pinch of salt
• 3 cups all-purpose flour
• 1 egg, beaten

Garnish

• 1/4 cup maple butter
• 1/4 cup almond powder
• 2 packages of cream cheese
• 1/2 cup dried cranberries
• Melted butter
• Maple sugar flakes

1. In a bowl, dissolve maple sugar and yeast in warm water, and let sit for 10 minutes.
2. In a casserole, heat milk, butter, maple sugar and salt until fully dissolved. Pour into a large bowl.
3. Add half of the flour and the yeast mixture, and beat well using a whisk. Add beaten egg and the remaining flour and knead well.
4. Place dough on a well-floured surface, cover with a clean cloth and let rise for 1 1/2 hours.
5. Meanwhile, mix maple butter and almond powder until you obtain a smooth consistency. Set the almond mixture aside.
6. Then take the dough that has risen and roll it out into a rectangle. Spread it with cream cheese, then scatter on it pieces of the almond mixture and dried cranberries.
7. Roll up length-wise to make a thick roll, then pinch the ends together to form a ring. Seal the edges.
8. Place the ring on a cookie sheet laid with wax paper.
9. Using scissors, make deep cuts at 5 cm (2 in) intervals, but do not cut slices apart. Instead, twist each slice and lay it over the previous one.
10. Cover with a clean cloth and let rest for 45 minutes.
11. Preheat oven to 190 °C (375 °F). Baste the ring loaf with melted butter and sprinkle with maple sugar flakes.
12. Bake for 35 minutes.