1. Put the ingredients in the main ingredient except butter into the bread bucket, and knead the dough
2. After forming a dough, add a small piece of butter and continue mixing
3. It took 2 programs for 40 minutes to knead the dough to the complete stage
4. Prove the kneaded dough for 1 hour to about twice its size, I still use the bread machine
5. Take out the dough and let it out, put it on the kneading mat and let it rest for 15 minutes
6. Soak the cranberries in white rum for 20 minutes in advance
7. Condensed milk 2 and butter 2 put in the microwave for 20 seconds, and mix well to form a condensed milk butter sauce
8. Roll out the loose dough into a rectangle
9. Spread the condensed milk butter sauce evenly on the dough
10. Sprinkle with dried cranberries
11. Use a knife to evenly cut the dough into several pieces
12. Put it into the hollow mold vertically, if it is not non-stick, it is best to brush with a layer of butter
13. Put the mold in the oven and ferment for 50 minutes at low temperature, my fermentation will be full
14. Brush the remaining condensed milk butter sauce on the dough and sprinkle with dried cranberries and almond slices
15. After preheating the oven, bake for 35 minutes at 180 degrees
16. After baking, it can be demoulded. After cooling, you can sprinkle a little more powdered sugar to decorate and seal it.
Tips:Leave some of the condensed milk butter sauce and dried cranberries, and finally put it on the surface of the torn bread. If it is not a non-stick mold, it is best to brush with a layer of butter to facilitate demoulding
