1. Prepare the materials.
2. Pour the ingredients other than butter and dried fruit into the bread bucket and press the "basic fermentation" for 20 minutes.
3. Add the butter and continue stirring for 20 minutes.
4. Soak raisins and dried cranberries in rum. (If you don't have rum, soak it in warm water and use absorbent paper to absorb the water).
5. Knead the dough to expand and pull out a film.
6. Add dried fruit. Continue to knead evenly (the bread machine is ready for 10 minutes).
7. Ferment in a warm place to 2 times the size.
8. Exhaust, divide into three equal parts, spheronize and relax for 15 minutes.
9. Roll the loose dough into an oval shape.
10. On the reverse side, it is rolled up into a strip from the long bottom edge from top to bottom.
11. Rub the long strips into thinner strips.
12. Three long strips are braided into a braid shape.
13. Pinch the two ends into a flower shape.
14. Put it in the baking tray. Enter a warm and humid place for final fermentation.
15. After the fermented garland, brush the egg liquid.
16. Put it into the preheated oven, 180 degrees, 20 minutes.
17. After being baked, let it cool and you can decorate it with ribbons.
Buy on JD
Buy on Amazon