Cranberry Coconut Toast First Release

Dough: 250g bread flour, 9g fresh yeast, 20g sugar, 20g milk powder, 2.5g salt, 140g milk, 1 egg, 20g butter.

Pour all the dough ingredients into the bread machine except for the butter.

Stir until smooth, then add the softened butter.

Continue stirring until a film can be pulled out.

Roll into balls and place in a large bowl, cover with plastic wrap to ferment.

Filling: 25g butter, 50g shredded coconut, 25g sugar, 25g milk powder, 30g cranberries, half an egg.

Make the filling while the dough is fermenting: mix softened butter and sugar together.

Add the shredded coconut and milk powder and mix well.

Then add the beaten eggs and mix well.

Finally, add the chopped cranberries.

Mix until it forms a dough, and set aside.

Let the dough ferment until it doubles in size.

Divide evenly into two portions, cover with plastic wrap, and let rest for 15 minutes.

Roll it into a rectangle, with the width not exceeding the length of the toast box.

Spread the filling evenly.

Fold in half.

Roll it into a rectangle again.

Cut evenly into 10 strips, leaving 2 cm at the top uncut.

Twist in the same direction into a braid shape.

Roll up from top to bottom.

Roll into a cylinder, with the opening facing down.

Place it into the buttered toast box.

Finally, let it ferment until 90% full, and brush the surface with egg wash.

Place in the oven on the middle-lower rack, bake with top and bottom heat at 175°C for about 20-25 minutes.

Golden on the surface, fresh out of the oven.

Fell on the drying rack to cool.