Summary

Ingredients

• 500 g wheat flour, type 550
• 250 g milk
• 40 g butter, liquid, lukewarm
• 40 g mararine, liquid, lukewarm
• 60 g suar
• 15 g yeast, fresh
• 1 pinch (s) salt
• 0.5 teaspoon ½ orange peel, grated (possibly also lemon peel)
• 1 egg (s)
• 50 g cranberries, dried
• 50 g walnuts, rouhly chopped

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Instructions

1. Heat milk, butter and margarine, but not over 40 °. Let the cranberries soak in warm water for about 1 hour. Dry and cover with a little flour.
2. Knead all ingredients, apart from the cranberries and walnuts, with the dough hook of the hand mixer until you have a smooth dough (approx. 6-8 minutes). At the end, carefully knead in the cranberries and walnuts.
3. Put the dough in a tin greased with oil and seal it hermetically. Keep warm for 30 minutes at approx. 25 °.
4. After 30 minutes, let the batter fall onto a work surface. At first the dough sticks to the surface, but when you loosen it again with the dough card, it no longer sticks and if it does, flour sparingly. Now fold the dough several times from the edge to the middle and keep it closed again for 30 minutes. Repeat this process a second time. The third time, the dough is folded again, then shaped as an oval, placed on a baking sheet lined with baking paper, covered with a tea towel and kept warm for 30 minutes.
5. Preheat the oven to 230 °.
6. Whisk an egg yolk with a little milk and a pinch of salt and brush the loaf with it. Cut inclined notches with scissors, or cut inclinedly overlapping with the knife. Put in the oven and bake for 35-40 minutes at a constant temperature.