In a small bowl, mix 150 ml of warm milk with 2 teaspoons of active dry yeast and 1 tablespoon of sugar. Stir gently and let it sit for 5-10 minutes until frothy.
Make the Dough:
In a large mixing bowl, combine 300 grams of all-purpose flour, the remaining sugar, and salt.
Add the yeast mixture, 1 egg, and softened butter. Mix everything together until a soft dough forms.
Knead the Dough:
Transfer the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
First Rise:
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Prepare the Filling:
While the dough is rising, soak the dried cranberries and raisins in warm water for about 10 minutes to plump them up. Drain well and pat dry.
Shape the Bread:
Once the dough has risen, punch it down and transfer it to a floured surface. Roll the dough into a large rectangle, about ½ inch thick.
Sprinkle the cranberries and raisins evenly over the dough.
Roll the dough tightly from the long side, creating a log shape.
Twist the Dough:
Slice the dough log in half lengthwise, exposing the layers with fruit.
Gently twist the two pieces together, keeping the filling side facing up.
Shape the twisted dough into a ring and place it in a greased round baking pan, tucking the ends underneath to seal the ring.
Second Rise:
Cover the pan with a kitchen towel and let the dough rise again for about 30-40 minutes, or until doubled in size.
Preheat the Oven:
Preheat the oven to 180°C (350°F).
Egg Wash and Bake:
Beat the remaining egg and brush it over the top of the dough for a shiny golden crust.
Bake in the preheated oven for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Cool and Serve:
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