Exclusive Cranberry Milk Crisp Bread

Put all ingredients except butter and salt into the bread machine bucket.

Start the bread machine, add butter and salt when the dough is elastic, and continue kneading until the program ends and the dough has doubled in size during fermentation.

Divide the dough into 10 small portions, roll them into balls, and let them rest for 10 minutes.

Prepare the cream filling while the dough is resting, mixing egg, butter, and sugar evenly.

Add the dried cranberries and stir well.

Then add the milk powder and mix evenly.

Take a piece of dough and roll it into a long, thin sheet, spread the cranberry cream filling on it, and roll it up from one end.

After everything is done, press the long dough roll flat, roll it into a long strip, cut it twice as shown in the picture, leaving the top uncut.

Braid it, and pinch the ends tightly.

Pinch both ends downwards, and the bread dough is ready.

Place it in the mold, spray a layer of water on the surface to increase humidity, and sprinkle with white sesame seeds.

Let it ferment in the oven until it doubles in size, then bake at 160°C on the lower rack for 25 minutes.

Finished product image.