Cranberry Soufflé Bread
Overview
How to cook Cranberry Soufflé Bread at home
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Ingredients
Steps
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Put the ingredients except butter and salt into the bread machine bucket.
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Start the bread machine, knead until the dough is malleable, add butter, and continue kneading with salt until the dough doubles in size at the end of the program.
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Divide the dough into 10 small portions, knead and let rest for 10 minutes.
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When the dough is resting, make the soufflé filling. Mix the eggs, butter, and sugar until evenly mixed.
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Add dried cranberries and mix well.
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Then add milk powder and stir evenly.
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Take a portion of the dough and roll it into a thin sheet, spread the cranberry soufflé filling on it and roll it up from one end.
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After everything is done, flatten the long noodle roll and roll it into a long strip. Cut 2 knives as shown in the picture. Do not cut the top into sections.
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Braid it into a row and pinch it tightly.
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Pinch both ends downward and the bread dough is ready.
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Place it in the mold, spray a layer of water on the surface to increase humidity, and sprinkle with white sesame seeds.
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Place in the oven to ferment until it doubles in size, with the lower layer set to 160 degrees for 25 minutes.
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Finished product picture.
