Make the starter: 10-14 hours before mixing your dough, combine ingredients for the starter in a clean container. Cover and let activate. It will double in volume and become very bubbly.

Warm milk: Measure out at least 165 grams of milk into a saucepan (some will evaporate while it is heated). Heat milk over medium heat until you begin to see steam rising off of it or reaches a temperature of 80 – 100º F.

Scale: Add 150 grams of the warm milk to the mixing bowl, brown sugar, 200g starter, whole wheat flour, and bread flour. (Remember to use the scale’s tare function to remove the weight of the bowl and previous ingredients to only weigh the current item added)

Mix: Mix ingredients until a shaggy dough is formed, then add lemon zest, orange zest, orange juice, salt, cinnamon, nutmeg, clove powder, 1 egg, and 20g water. Continue mixing the dough until there is no dry flour left and the dough is beginning to have a smoother appearance. This will take some kneading. (Mixing and kneading steps can be done in a stand mixer with a dough hook on lowest two speeds, if available.)

Add dried fruit: After dough looks nearly smooth, add dried cranberries and raisins. Continue kneading.

Butter add: Cut the 57g unsalted butter into 5 thin slices. Add one slice of butter at a time to the dough. Fold in and knead until the butter is incorporated and you no longer see obvious streaks of butter in the dough. Repeat until all the butter is incorporated.

Knead: Knead dough 7-15 additional minutes or until dough is smooth, no longer sticky, and releases easily from the bowl or work surface. This thorough kneading will create a strong dough with a beautiful texture in the bread. (If using a stand mixer, the kneading time on lowest one to two speeds will take less time, approximately 3-7 minutes)

Bulk fermentation: Cover the dough and allow to ferment until doubled in volume, about 8-10 hours.

Prepare baking sheet: Cut a large piece of parchment. Place parchment on a flat baking sheet.

Divide dough: Place dough on a lightly floured work surface. Divide dough into 3 pieces.

Shaping: Roll each piece of dough until it is a rope about 30 inches long and equally thick along the entire length. Gather the ends together then braid by crossing two ropes then put the third rope in between the previously crossed ropes, then pick up the rope that is more spaced from the others and braid between the two more tightly crossed ropes. Continue this pattern of braiding until the whole lengths are braided. Bring the ends together and connect the end pieces to form a braided wreath. Place a cup in the center of the wreath to prevent dough from expanding and closing off the wreath center. (This cup is removed before baking)

Proof: Cover and proof 4 to 6 hours, until bread is about 1.5 to 2 times larger in volume. Dough should leave an indentation when tested with a fingertip.

Preheat: Preheat oven to 375º F.

Egg wash: Prepare egg wash and brush all over bread and in crevices.

Bake: Place bread into oven and bake 25 – 30 minutes. The outside should be golden brown and inside the ring should be baked.

Cool: Allow bread to cool at least 30-40 minutes. (If you want a full glaze that melts over the bread instead of a defined drizzle, you can add the glaze sooner and spread with a spatula)

Prepare glaze: Whisk together the glaze ingredients. Drizzle over your wreath in a zigzag pattern (or swirls--it's up to you). Optional: add a cross to the top of the wreath bread.

Serving: Cut the bread into slices and serve.