Improved Big Lieba

Soak the dried cranberries in red wine for a few hours, then drain and slightly pat dry with kitchen paper. Skipping the soak is okay, but the flavor won't be as rich.

Bake the raw walnuts and peanuts at 170°C with convection for 10 minutes.

Place all dough ingredients except for the butter and salt into a stand mixer, mix on medium speed for 6 minutes. Add the butter and salt and continue kneading for 12 minutes until the dough is in the extensibility stage. No need for a windowpane test. If you don't have a stand mixer, use a bread machine or knead by hand.

At room temperature of 26°C, let the dough ferment for about 40 minutes until it doubles in size. Take it out, divide into two portions, round them lightly by hand, and let rest for 15 minutes.

Roll into rectangular shapes, spread the nuts and dried fruit over, and roll up tightly from top to bottom. Seal the seam by pinching or using a bit of water.

Ferment for 30 minutes at about 35°C. No need to double in size. Without turning on the oven, place the dough in the oven with a bowl of hot water below, and close the door.

After 30 minutes, take the dough out, brush with egg wash, and use a sharp knife to make a few cuts deep enough to expose the nuts.

Place the dough on the middle rack of a preheated oven and bake at 160°C for 42 minutes. Check the color around 15 minutes, and cover with foil if it's browning to prevent over-darkening.

Done baking! My oven is 38 liters and 42 minutes was just right. Adjust time based on your own oven.

Let cool until warm, then slice and enjoy! ✌️