Cranberry Milk Crisp Soft European Bread～

Start by making the milk crisp: Use a whisk to beat the butter and sugar until the butter becomes lighter in color and fluffy.

Add the egg liquid in two batches, continuing to beat until combined.

Add the milk powder and mix well, then incorporate the dried cranberries. Refrigerate the filling until needed.

After chilling the filling for a while, divide it into six portions. Keep refrigerated until use.

Make the dough: 1. Place all dough ingredients except butter and yeast into the mixing bowl of a stand mixer (reserve 10g milk to adjust dough consistency if too dry) and knead until the dough is not fully formed. 2. Add butter and yeast and knead until it reaches full development. 3. Cover the kneaded dough with plastic wrap and ferment at room temperature (28-29°C) for approximately 1 to 1.5 hours.

Ferment until the dough doubles in size. Poke a hole with your finger; if the dough doesn’t collapse and the hole doesn’t shrink back, fermentation is complete.

Remove the dough and press to release air.

Divide the dough into six equal portions, round them, cover with plastic wrap, and let rest for 15 minutes.

Roll out one portion of dough into a round shape using a rolling pin. Avoid rolling the edges too thin. Trim to create three triangular corners.

Break up the milk crisp filling and wrap it inside.

Seal the dough by folding it side by side.

Pinch the seam tightly to prevent it from bursting during fermentation.

Place the wrapped dough seam-side down in the oven. Set the oven to fermentation mode at 37°C, place a bowl of hot water inside to maintain humidity. Replace the water if steam dissipates.

Ferment until the dough has expanded to 2–2.5 times its original size.

Dust lightly with low-gluten flour and make a slash on the dough.

Bake in a preheated oven at 175°C for about 20 minutes.

Once evenly colored, remove from the oven.

Chubby and tempting, it makes you want to take a bite～

So cute!

The milk crisp filling is absolutely delicious～

Wrap leftovers in plastic wrap to prevent them from drying out.