1. Add milk, eggs, sugar, salt into the bucket of the bread machine
2. Add high-gluten flour and yeast to start the kneading program
3. When kneading for about 15 minutes, add softened butter and continue kneading for 15 minutes
4. Knead to the expansion stage for the first fermentation, fermentation to double the size
5. The coconut filling is made during the first fermentation of the dough. Melt the butter in the ingredients into a liquid state, add sugar and stir evenly
6. Add the whole egg mixture and stir well
7. Slightly dice dried cranberries
8. Add the minced coconut and cranberry
9. Just turn it into a dough
10. The fermented dough is taken out and exhausted
11. Roll into a rectangle with a rolling pin
12. Spread the coconut filling evenly
13. Cut them into long strips and layer them on top of each other
14. Cut into 6 or 7 cm squares
15. Put the side up into the hollow mold
16. Put it in the oven and ferment for a second time to double the size
17. Brush a little egg wash on the surface again
18. Preheat the oven at 180 degrees, put the mold in the middle and lower layer of the oven, and fire up and down at 180 degrees for about 20 minutes. Bake until the surface is golden brown and ready to go out. The temperature is for reference only.
19. Finished product
20. Keep it tightly sealed after cooling to not hot
Tips:The whole egg liquid can be beaten in a small bowl at a time, use as much as you need, and save the rest for the final brushing. If there is no leftover, it will look beautiful without brushing.
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