Dough
1 sheet of active dry yeast for bread
1 cup warm milk
1/2 teaspoon granulated sugar
1/2 teaspoon salt
500g all-purpose flour
1/2 cup unsalted butter, softened
2 large eggs, beaten
1 cooked and mashed potato
Filling
3 cups confectioners' sugar
1 cup water (can use the liquid from the cranberries)
400g dried cranberries
Granulated sugar for dusting
Dough
1 sheet of active dry yeast for bread
1 cup warm milk
1/2 teaspoon granulated sugar
1/2 teaspoon salt
500g all-purpose flour
1/2 cup unsalted butter, softened
2 large eggs, beaten
1 cooked and mashed potato
Filling
3 cups confectioners' sugar
1 cup water (can use the liquid from the cranberries)
400g dried cranberries
Granulated sugar for dusting
Dough: Dissolve yeast in warm milk and add granulated sugar and salt
Mix well
Add eggs, mashed potato, and 1 tablespoon softened butter
Mix until a dough forms
Gradually add all-purpose flour to the dough, mixing until a smooth ball forms
Let it rest for 30 minutes
Filling: Mix confectioners' sugar and water in a saucepan over medium heat
Bring mixture to a boil, then reduce heat and simmer for 10-15 minutes or until the filling reaches a thread stage
Add dried cranberries, cut into small pieces, and remove from heat
Let it cool
Assembly: Roll out dough with a rolling pin and spread cooled filling evenly over the dough
Roll up the dough like a log
Place on a baking sheet lined with parchment paper, dusting with granulated sugar if desired
Cut into 3-4cm thick slices and place on the prepared baking sheet, leaving about 1 inch between each roll
Baste with egg wash and sprinkle with confectioners' sugar
Let it rest for 30 minutes before baking in a preheated oven at 180°C for 25-35 minutes.
