Adorably cute cranberry condensed milk bread cubes, super quick and super delicious

Prepare all the ingredients.

Place all the dough ingredients except for the butter into the mixing bowl of the stand mixer. Start the mixer and mix the ingredients at low speed, then gradually increase the speed to knead the dough until it reaches a rough dough stage.

Add the softened butter and continue beating until it can stretch into a relatively firm, transparent film.

Gather it smoothly and place it into a fermentation box, ferment at 25 degrees until it doubles in size.

Press the dough to release the air, wrap it in silicone paper, and place it in the refrigerator to chill and relax for about 15 minutes.

Take out the rested dough, roll it out again, brush the middle with condensed milk, and then add an appropriate amount of chopped dried cranberries.

Fold both sides toward the middle.

Gently roll it out long again.

Fold the top and bottom towards the middle one-third.

Flip it over and roll it out lengthwise again.

Cut into small square pieces.

Place the dough in the baking pan and put it in the oven at 38°C to ferment for 20 minutes.

Brush a thin layer of whole egg over the surface.

Place in a preheated convection oven at 170 degrees and bake for about 10 minutes. Remove from the oven and demold immediately, then let cool before storing in an airtight container.