1. Put all the honey dough materials into the bread machine and stir and mix evenly. Stir and mix evenly in the bread machine.
2. Take out the dough, wrap it in plastic wrap, ferment at room temperature for 1 hour and put it in the refrigerator for 24 hours for later use.
3. Put all the prepared honey seed dough and main dough except butter and dried fruit into the bucket of the bread machine
4. After kneading into a dough, add softened butter and continue to knead until smooth
5. Add dried cranberries and raisins and knead until combined
6. Put the kneaded dough into the basin and cover with plastic wrap to start basic fermentation
7. After 1 hour, the dough is obviously bigger
8. Take out the dough and ventilate into two equal parts, knead into a smooth dough, cover with plastic wrap and relax for 10 minutes
9. After slack, press to exhaust, roll into a thin sheet, roll up from top to bottom and tighten the mouth, cover with plastic wrap and proof for 40 minutes
10. After 40 minutes, gently rub both sides with your hands, and roll out one end to cover the joint
11. Cover with plastic wrap and proof at room temperature for 40 minutes
12. Put the oven into the built-in baking tray and preheat it with 200° hot air for 20 minutes in advance. Sprinkle the fermented bread with dry powder and cut the mouth.
13. Put the bread in the preheated oven, and quickly pour 50g of cold water on the preheated baking pan to make the steam to make the skin crispy. Bake at 200° for 25 minutes.
