Directions:

1. Prepare the Yeast Mixture:
   • In a small bowl, mix 150 ml of warm milk with 2 teaspoons of active dry yeast and 1 tablespoon of sugar. Stir gently and let it sit for 5-10 minutes until frothy.
2. Make the Dough:
   • In a large mixing bowl, combine 300 grams of all-purpose flour, the remaining sugar, and salt.
   • Add the yeast mixture, 1 egg, and softened butter. Mix everything together until a soft dough forms.
3. Knead the Dough:
   • Transfer the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
4. First Rise:
   • Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
5. Prepare the Filling:
   • While the dough is rising, soak the dried cranberries and raisins in warm water for about 10 minutes to plump them up. Drain well and pat dry.
6. Shape the Bread:
   • Once the dough has risen, punch it down and transfer it to a floured surface. Roll the dough into a large rectangle, about ½ inch thick.
   • Sprinkle the cranberries and raisins evenly over the dough.
   • Roll the dough tightly from the long side, creating a log shape.
7. Twist the Dough:
   • Slice the dough log in half lengthwise, exposing the layers with fruit.
   • Gently twist the two pieces together, keeping the filling side facing up.
   • Shape the twisted dough into a ring and place it in a greased round baking pan, tucking the ends underneath to seal the ring.
8. Second Rise:
   • Cover the pan with a kitchen towel and let the dough rise again for about 30-40 minutes, or until doubled in size.
9. Preheat the Oven:
   • Preheat the oven to 180°C (350°F).
10. Egg Wash and Bake:
    • Beat the remaining egg and brush it over the top of the dough for a shiny golden crust.
    • Bake in the preheated oven for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
11. Cool and Serve:
    • Allow the bread to cool slightly in the pan before transferring it to a wire rack to cool completely. Slice and serve warm or at room temperature.

Serving Suggestions:

• Enjoy this festive bread as a breakfast or brunch item with butter or cream cheese.
• Serve it as a centerpiece for holiday gatherings with a cup of coffee or tea.
• Dust with powdered sugar for an extra festive touch.

Cooking Tips:

• Ensure the milk is warm, not hot, to activate the yeast properly without killing it.
• You can substitute other dried fruits like cherries, apricots, or even chocolate chips for a fun variation.
• If the top browns too quickly during baking, cover it loosely with foil.

Nutritional Benefits:

• Dried cranberries and raisins add a good source of fiber and antioxidants.
• The bread is a lighter option compared to richer pastries, making it a good treat for sharing.

Dietary Information:

• This recipe contains dairy, eggs, and gluten.

Storage:

• Store in an airtight container at room temperature for up to 3 days.
• Freeze any leftovers for up to 1 month; thaw at room temperature before serving.

Why You’ll Love This Recipe:

• The festive look of this twisted bread makes it perfect for holidays.
• The soft, sweet dough paired with tart cranberries and raisins is a delightful combination.
• It’s a fun and impressive bread to bake for guests or family gatherings.
• The light sweetness and moist texture make it a versatile treat for any occasion.

Conclusion:

This cranberry and raisin twist bread is not only visually stunning but also deliciously flavorful. It’s ideal for festive occasions or a weekend baking project, and its soft, fluffy texture is sure to win over anyone who tries it. The dried fruits provide a burst of natural sweetness in every bite, making it perfect for breakfast or dessert.

Frequently Asked Questions:

1. Can I make this bread without a mixer?
   Yes, this dough can be mixed and kneaded by hand. Just be prepared for about 10 minutes of kneading.
2. Can I use instant yeast instead of active dry yeast?
   Yes, if using instant yeast, you can skip the step of activating it in warm milk and mix it directly with the dry ingredients.
3. How can I make the bread dairy-free?
   Substitute the milk with almond milk or any plant-based milk, and use a dairy-free butter substitute.
4. Can I add nuts to the filling?
   Absolutely! Chopped walnuts or pecans would add a nice crunch to the bread.
5. What other fillings can I use?
   You can try chocolate chips, dried apricots, or even a cinnamon-sugar filling for a different flavor profile.
6. How do I know when the bread is fully baked?
   The bread should be golden brown on top and sound hollow when tapped. You can also use a thermometer; the internal temperature should be around 190°F (88°C).
7. Can I prepare the dough the night before?
   Yes, you can let the dough rise in the refrigerator overnight and bake it the next day.
8. How do I prevent the bread from drying out?
   Make sure to cover the bread with a towel or plastic wrap while rising, and store it properly once cooled.
9. Can I glaze the bread?
   Yes, a simple sugar glaze or honey drizzle would make the bread even more special.
10. Can I make individual rolls instead of a ring?
    Yes, you can shape the dough into small rolls and bake them in a muffin tin or on a baking sheet. Adjust the baking time accordingly.