Cranberry Bundt Cake – Part 2

I was at a client’s party yesterday and only got home short before midnight. Instead of posting the recipe for my bundt cake I dropped into bed straight away.
So here it is now:
For the dough you need 350g flour and a pinch of salt in a bowl. In a pan slowly melt 100g butter and 10g sugar in 75ml milk. When it has melted and the butter/milk mix has cooled down enough, add half a cube of fresh yeast and stir until it has dissolved. Add the liquid and 2 eggs to the flour.

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Knead it into a dough and leave it for about 30-40 minutes until it has doubled in size.

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Mix in 125g dried cranberries that have soaked in lukewarm water for a while (but dry them off before adding them to the dough) and put the dough in a greased bundt mould lined with pecan nuts.

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I left it in the fridge overnight and took it out about 30 minutes before baking it in the oven at 200C for 30-35 minutes.

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A great office snack for elevenses!

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