1. Mix high powder, milk, yeast, salt, eggs, and fine sugar.
2. After kneading the dough, add butter, knead until the film can be pulled out, add raisins soaked in rum and dried cranberries and knead well.
3. Place the dough with dried fruit in a warm place and wait for it to rise.
4. When the dough has doubled its original size, dip your fingers in the flour and poke the dough. The holes do not shrink or collapse to prove that the dough is just right.
5. Press the finished dough with your hands, vent, cover with plastic wrap and let it stand for 15 minutes.
6. Learn to cook a 10-inch non-stick pumpkin-shaped cake mold. Put butter on the inner wall of the mold and put almond slices.
7. Dig a hole in the center of the awake dough to form a uniform ring the size of the mold.
8. Put the dough into the mold and wait for the final fermentation.
9. The dough is again 1.5 times its original size, the oven is preheated to 175°, and the lower layer is baked for 40 minutes.
10. When the time is up, take out the bread immediately.
11. Unmold, put it to warm and seal at room temperature for storage.
Tips:Each oven has different sizes, so please set the baking time and temperature flexibly according to the actual situation.
