Tip the dough out onto a clean work surface dusted with flour. Divide into 3 portions and roll each portion into a ball.
Roll each ball out into a ~40cm circle, dusting on top and underneath with flour as needed to prevent sticking. If the dough is resisting as you roll, just leave it to rest for 5 minutes and come back to it.
Drain the cranberries and sprinkle a third of them over each dough circle. Sprinkle a third of the walnut pieces over each dough circle. Roll each circle up tightly (as you would with cinnamon rolls) to form 3 long snakes of dough. Line up the snakes of dough and pinch their top ends together firmly. Plait the strands and then pinch the bottom ends together firmly and tuck them under the loaf.
50 g Crazy Jack dried cranberries, 100 g Crazy Jack walnut pieces
Transfer the loaf to a baking tray lined with baking paper. Cover and leave to rise somewhere warm until almost doubled in volume – around 20-30 minutes. Meanwhile preheat the oven to 180°C fan.
Combine the milk and maple syrup in a small bowl and brush gently all over the loaf with a pastry brush. Bake for 20 minutes then remove the loaf from the oven, brush again and then sprinkle with the chopped almonds and pearl sugar. Return to the oven for 10-15 minutes until deeply golden all over.
2 tbsp plant-based milk, 1 tbsp maple syrup, 3 tbsp Crazy Jack whole almonds, 2 tbsp pearl sugar
Allow to cool completely before slicing and serving.