Roll with sugar and cranberries

Ingredients for 1 servings:

• 500 g wheat flour type 65, alternatively type 550 or 1050
• 7 g dry yeast
• 60 g butter, liquid
• 60 g sugar
• 1 egg(s)
• 1 pinch of salt
• 200 ml milk, lukewarm
• 3 tbsp cranberries
• 1 tbsp orange zest, from untreated orange
• Sugar granules
• 1 egg(s)

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 50 minutes

Sweet white bread, baked with flour type 65

For the yeast dough, put the flour, dried yeast, 1 egg, milk, butter, salt, orange zest and sugar in a mixing bowl. The egg should not come straight from the fridge. Always spread the salt around the edge of the mixing bowl. Knead the dough for 2 minutes on a low speed and a further 4 minutes on a higher speed until it no longer sticks to the sides of the bowl. Add more milk or flour if necessary. Add the cranberries at the end and knead them together. Preheat the oven to 35°C and let the dough prove until it has doubled in size. Shape the dough into a loaf and let it prove again for at least 45 minutes. Preheat the oven to 190°C. Beat an egg and brush the roll with it. Sprinkle the sugar over the loaf. Place the roll in the oven preheated to 190°C and bake for 35 to 40 minutes. Using type 65 flour, the roll will be particularly light and fluffy.