Make the yeast mixture.
In a little bowl, combine 150 ml of warm milk with 2 teaspoons of dry yeast and 1 tablespoon of sugar. Stir softly and leave it for 5-10 minutes until it gets foamy.
Prepare the dough:
In a big bowl, mix together 300 grams of regular flour, the rest of the sugar, and salt.
Put the yeast mixture, one egg, and softened butter. Mix everything until you get a soft dough.
Work the dough by kneading it.
Put the dough on a surface with flour and knead it for 8-10 minutes until it is smooth and stretchy.
Beginning:
Put the dough in a bowl with oil, cover it with a clean towel, and let it grow in a warm spot for 1 to 1.5 hours, or until it doubles in size.
Make the filling:
While the dough is getting bigger, put the dried cranberries and raisins in warm water for around 10 minutes to make them swell. Drain the excess liquid and gently dry by patting.
Mold the Bread:
After the dough has grown in size, press it down and move it to a surface with flour. Flatten the dough into a big rectangle that is about ½ inch thick.
Spread the cranberries and raisins evenly on top of the dough.
Roll the dough tightly from one long side to form a log shape.
Knead the dough:
Cut the dough log in half lengthwise to reveal the layers with fruit.
Carefully turn the two pieces while keeping the side with the filling facing upwards.
Form the curved dough into a circle and put it in a greased circular baking dish, folding the edges underneath to close the circle.
Second Increase:
Place a kitchen towel over the pan and allow the dough to rise again for 30-40 minutes, or until it has doubled in size.
Heat the oven before using it.
Heat the oven to 180°C (350°F) before using.
Brush with beaten egg and bake:
Beat the last egg and spread it on top of the dough to make it shiny and golden.
Put the bread in the oven that has been preheated and bake for 30-35 minutes until it is golden brown and sounds hollow when tapped on the bottom.
Chill and serve:
Let the bread cool a bit in the pan before moving it to a wire rack to cool completely. Cut and serve while hot or at room temperature.
Ways to serve.
Enjoy this special bread for breakfast or brunch with butter or cream cheese.
Use it as a main decoration for holiday get-togethers with a cup of coffee or tea.
Sprinkle powdered sugar on top for a more festive look.
Tips for Cooking:
Make sure the milk is warm, not hot, so that the yeast can work properly without dying.
You can use different dried fruits such as cherries, apricots, or even chocolate chips to add some variety.
If the top of the dish gets too brown while baking, cover it lightly with foil.
Health Benefits of Food:
Dried cranberries and raisins provide fiber and antioxidants.
Bread is a lighter choice than rich pastries, so it's a nice option to share with others.
Information about food and drinks:
This recipe has milk, eggs, and wheat.
Storage: This term refers to the action of keeping things in a specific place for future use.
Keep in a sealed container at room temperature for a maximum of 3 days.
Store any extra food in the freezer for a month. Let it thaw at room temperature before eating.
Why You Will Enjoy This Recipe:
The attractive appearance of this braided bread makes it ideal for special occasions.
The tender and sweet dough with sour cranberries and raisins creates a delicious mix.
It's a great and impressive bread to make for guests or family get-togethers.
Its gentle sweetness and moist consistency make it a versatile dessert for any event.
Final thought:
This bread with cranberries and raisins looks beautiful and tastes delicious. It's perfect for parties or a fun baking activity on the weekend, and its light and fluffy texture will surely impress anyone who tastes it. The dried fruits add a natural sweet taste to every bite, making it great for breakfast or dessert.
Commonly Asked Questions:
Can I bake this bread without using a mixer?
Yes, you can mix and knead this dough with your hands. Just get ready to knead for around 10 minutes.
Can I substitute instant yeast for active dry yeast?
Yes, if you are using instant yeast, you don't need to activate it in warm milk. You can simply mix it with the dry ingredients.
How can I prepare bread without using dairy products?
Replace the milk with almond milk or any plant-based milk, and use a butter substitute that is free of dairy.
Can I include nuts in the filling?
Of course! Adding chopped walnuts or pecans to the bread would give it a nice crispy texture.
What other ingredients can I use?
You can use chocolate chips, dried apricots, or a mix of cinnamon and sugar for a unique taste.
How can I tell when the bread is ready to come out of the oven?
The bread should have a golden brown color on the top and make a hollow sound when you tap it. You can also use a thermometer; the inside should be about 190°F (88°C).
Can I make the dough the night before?
Yes, you can leave the dough in the refrigerator overnight to rise and then bake it the following day.
How can I keep the bread from getting dry?
Remember to place a towel or plastic wrap over the bread while it rises, and store it correctly after it has cooled down.
Can I put a shiny coating on the bread?
Yes, adding a basic sugar glaze or drizzling honey on top would make the bread even more unique.
Can I make separate rolls instead of a ring shape?
Yes, you can form the dough into small rolls and bake them in a muffin tray or on a baking tray. Change the baking time as needed.