Cranberry Raisin Rolls

For the dough: Put all ingredients except the butter into the bread machine and knead into a smooth dough (keep the salt and sugar separate, and wrap the yeast in the flour). Add the butter and knead until full gluten development. Leave in a warm place to proof.

While the dough is proofing, make the crème pâtissière: 1) Add sugar to the beaten egg and mix well. 2) Sift in the cornstarch and mix until smooth. 3) Put the milk into a saucepan and bring to a boil. 4) In a thin stream, pour the boiling milk into the egg–cornstarch mixture while stirring constantly. 5) After mixing evenly, pour everything back into the saucepan and cook over low heat, stirring constantly, until thickened. Remove from the heat and set aside.

Proof the dough until a floured finger pokes a hole that neither springs back nor collapses; the first rise is done.

Gently knead the proofed dough to deflate, then roll it into a rectangle. Spread with crème pâtissière and sprinkle with dried cranberries and raisins. Leave about a 2 cm strip at the far end and roll it thinner (rinse the cranberries and raisins in advance and pat completely dry with kitchen paper).

Roll up gently and seal the seam well.

Use a dough scraper to divide into 6 equal pieces.

Shape each piece roughly round, place on a baking tray, and gently flatten slightly with your hand.

Proof in a warm place until doubled in size. Brush the tops and sides with beaten egg and sprinkle with crumble.

Bake in a preheated oven at 175°C for about 20 minutes. If the color is deep enough, cover with foil in time to prevent over-browning.

The fragrant, fluffy bread is out of the oven. Let cool to hand‑warm, then store in an airtight container.

Beautiful and delicious.