Crispy cranberry braided buns

Overview

The traditional braided bread is covered with a layer of light yellow pastry and embellished with red cranberries. It looks great and tastes great.

In the post-oil method, the dough ingredients are mixed and kneaded into the expansion stage, and the dough is basically fermented at room temperature.
Soften butter at room temperature, add powdered sugar and mix well.
Add the egg liquid in portions and mix well. Sift in the low-gluten flour and mix well. Refrigerate until ready.
Let the dough double in size, press to deflate, divide into 6 equal parts, roll into balls and rest for 10 minutes.
Take three pieces of dough, roll each piece into a rectangle, and roll it up from top to bottom.
Shape into long strips.
Place three strips vertically.
Braid.
Braided bread.
Put it into a test plate and place it in a warm and humid place for secondary fermentation.
Ferment until doubled in size, brush the surface with egg wash, and squeeze the refrigerated puff pastry batter onto the surface of the bread in a Z-shape. Sprinkle with sliced almonds and dried cranberries and place in the preheated oven at 175 degrees for 25 minutes.

$Crispy cranberry braided buns step 11$
Finished product
Finished product
Finished product