Dried Cranberry Braid Bun

Dried Cranberry Braid Bun

1. 200 grams of thick yogurt.

2. Knead the flour, yogurt, and yeast in the medium-type dough into a dough and put it in the refrigerator to ferment until the dough is twice as large.

3. Tear the fermented medium dough into small pieces and put it in the bread machine.

4. Put the ingredients in the main dough except butter into the bread machine and knead for 20 minutes.

5. Add butter and knead until the dough is smooth and out of the glove film.

6. Put the kneaded dough in a warm place and ferment to double its size.

7. The fermented dough can be pressed by hand without shrinking.

8. Dry the raisins and cranberries with paper to soak up the moisture.

9. Divide the fermented dough into rounds and ventilate the dough for 20 minutes.

10. Roll out the awake dough into the dried fruit.

11. After wrapping, roll into long strips and make them in turn.

12. Groups of three are braided into a braid and placed in a warm place for secondary fermentation.

13. Brush with egg liquid after fermenting to twice the size.

14. Put almond slices on it.

15. Preheat the oven at 180 degrees and bake for about 25 minutes.

16. After being baked, put it on the grill to cool.

17. Finished product.

18. Finished product.

Tips:

1. The middle species in the formula uses yogurt as a liquid material, and the amount depends on the consistency of the yogurt.
2. The milk in the main dough is also adjusted according to the size of the eggs.
3. Dried fruit can be added according to your preference.
4. The temperature of each oven is different and self-regulate.
5. Store the bread in an airtight bag after cooling.
The characteristic of this bread is very soft.