Cranberry cheese soft European

Firstly, prepare the Polish seeds one day in advance. Mix all materials and ferment at room temperature until there are bubbles, then refrigerate for 12-24 hours in the refrigerator.

2. Mix all the ingredients of the Polish main dough, except for butter and cranberries

3. Add butter and knead until the expansion stage is reached. Add cranberries and knead evenly.

4. At room temperature of 28 degrees, ferment for 1 hour

5. Melt the cream cheese over water, add milk powder, milk, and sugar, and stir until smooth. Put it into a decorative bag for later use.

6. Divide the fermented dough evenly into three parts, cover with plastic wrap and let it relax for 30 minutes.

7. Use a rolling pin to flatten the dough, squeeze the cheese filling, and tighten the opening.

8. Place it on the baking tray and proceed with the second fermentation

9. Sieve an appropriate amount of flour on the fermented dough

10. Place it in a preheated oven. Fast hot gear, 190 degrees, 25 minutes.