Sweet little bread rolls ~ Cranberry Milk Shortbread Braided Bread! Recipe

First, prepare the necessary ingredients. Pour the dough ingredients (except for butter and salt) into the stand mixer bowl.

After mixing slowly until a dough forms, switch to medium-high speed for kneading.

Knead until it can be stretched into a thick film.

Add softened butter and salt and mix slowly until absorbed, then switch to medium-high speed and knead.

Knead until it can be stretched into a thin film.

The dough was placed in a proofing box and fermented until it doubled in size.

Divide the dough into 30g portions, round them, cover with plastic wrap, and let rest for 15 minutes.

After the dough has rested, roll it out.

Flip it over and arrange it into a rectangle

Roll it up from top to bottom and stretch it slightly.

Three strands to make one loaf of bread, braided.

One bet on two, three bet on one, two bet on three, and so on, repeating the cycle.

Repeat the same steps for all of them, then place them on a baking tray.

To make the Mexican sauce, soften the butter and mix it with powdered sugar until smooth.

Add the whole egg liquid in batches and mix well. Then pour in the cake flour and mix well. Transfer the mixture to a piping bag and set aside.

Ferment until doubled in size, then sprinkle with chopped cranberries.

Squeeze out an appropriate amount of Mexican sauce

Place in a preheated oven and bake at 190 degrees Celsius for about 15 minutes. Baking time and temperature may vary depending on your oven, so this is just a reference!

After baking, gently tap the baking tray to cool before serving!

Finish!