Cranberry Braid Bread

Name: Cranberry Braid Bread
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g High-gluten flour; 3g yeast; 3g salt; 1 piece egg; 40g Sugar; 135g milk; 15g butter; 60g cranberry; 1 piece yolk; Some Crisp

by Ms half sugar

4.7 (1)

Favorite

3

Difficulty

Easy

Time

30m

Serving

2

Every time I make braided bread, I feel very beautiful and very fun. The surface of the bread is brushed with egg yolk liquid, and the crumbs are sprinkled on it. It looks so tempting. The bread is soft and you can also eat the crisp crumbs. After cutting it, you can see the cranberries. The red and white are really lovely.

Cranberry Braid Bread

1. Mix and knead the main ingredients to the expansion stage, and add butter.

2. Knead until you can pull out a non-breakable film.

3. Cover and ferment to double the size.

4. Vent the dough into six smaller portions, cover and relax for 15 minutes.

5. Take a piece of dough and roll it out, sprinkle with cranberries, and roll it up from the side.

6. Take three long strips and braid them.

7. Put them into the baking tray one by one.

8. Put a bowl of hot water in the oven and start the winter fermentation mode for 40 minutes.

9. Brush with egg yolk liquid and sprinkle with crumbs.

10. Bake in the oven at 180 degrees for 25 minutes. Remember to cover with tin foil after coloring.

Tips:
The baking time depends on the personal oven temperature.
Reserve 15-20 grams of water for kneading the dough, and different brands of flour have different water absorption.
You can also sprinkle sesame or almond flakes without crumble.