Prepare Sweet Stiff Starter by combining sourdough starter, 15g sugar, 30g water, and 60g all-purpose flour in a jar. Let sit for 10-12 hours.

Mix the dough by adding 100g milk, 50g sugar, 2 eggs, 5g vanilla, 5g salt, and 310g bread flour to the starter. Stir until shaggy, then rest for 45 minutes.

Knead the dough by incorporating 50g softened butter, and knead for 8-10 minutes until smooth and elastic. Let rise until doubled, about 6-12 hours.

Shape wreaths by dividing the dough into three, rolling each into a rectangle, spreading butter, orange zest, and cranberries, rolling tightly, and braiding.

Rest the wreaths for 1-2 hours until puffy, preheat oven to 350°F, brush with egg wash, and bake for 35-40 minutes until golden brown.

Make glaze by whisking together maple syrup and orange juice, drizzle over cooled wreaths, and top with additional orange zest and cranberries.