Ingredients:
All-purpose flour: 200g; Cake flour: 50g; Yeast: 3g; Granulated sugar: 35g; Salt: 3g; Egg: 25g; Water: 130g.
Additional ingredients:
Chocolate chips: as needed; Dried cranberries: as needed; Melted butter: as needed.
Taste: Sweet and fragrant; Technique: Baking; Time: Several hours; Difficulty: Moderate.
Cranberry Chocolate Chip Pull-Apart Bread Cooking Steps
Add all ingredients except butter, dried cranberries, and chocolate chips to a bread machine in the order of liquid first and then dry ingredients.
Use the bread machine to knead the dough. After one kneading cycle, check the dough to see if it has formed a thin film.
Add softened butter and continue with another kneading cycle.
Check the dough again to see if it has formed a large, thin film, but it should not be fully developed yet.
Shape the dough and place it in a bowl. Cover it with a damp cloth or lid and let it rise in a warm place until it has doubled in size (1.5-2 times the original size).
While the dough is rising, prepare the filling: take the desired amount of chocolate chips and dried cranberries.
Soak the dried cranberries in red wine.
Place them on kitchen paper to absorb excess moisture.
After the dough has risen, punch it down and cover it with plastic wrap. Let it rest for 15 minutes.
Roll out the dough into a rectangular shape.
Divide it into four equal parts and spread a layer of melted butter on each piece of dough.
Place chocolate chips and dried cranberries on three of the pieces of dough.
Stack them one by one.
Place the last piece of dough on top.
Divide it into eight equal parts as evenly as possible.
Since I don’t have a chimney mold, I used an 8-inch removable bottom cake pan and greased the inside walls with softened butter.
Place the divided dough with the cut side up evenly in the cake pan.
To prevent the bread from expanding and sticking together during the final rise, I used a small cake pan wrapped in parchment paper and placed it upside down in the middle of the 8-inch cake pan as a chimney pillar. Then let the bread rise in a warm, humid place for the final time.
This is the final risen dough.
Brush with egg wash and bake in a preheated 180-degree oven on the lower rack with both top and bottom heat for 25 minutes.
After baking, remove from the mold and let it cool slightly before storing it in a bag.
