About 20 pieces

For the dough:
200 ml milk (1.5% fat)
* 30 g butter
* 350 g flour
* 1 package dried yeast, Dr. Oetker
* 20 g sugar
* 1 egg (size M)
some wheat flour

For the topping:
50g dried cranberries
* 250 g cottage cheese (20% fat) 300 g vanilla yogurt (3.5% fat)
* 1 egg (size M)
* 30 g butter
* 30 g sliced ​​almonds
* 30 g sugar

Method:
warm milk for the dough in a small saucepan slightly, the melt butter in it.

flour in a mixing bowl with the dried yeast and mix carefully. Sugar, egg and warm milk-butter mixture to add.

process, the ingredients with electric mixer with dough hook on lowest first briefly, then at the highest level in about 5 minutes until smooth.

The dough and sprinkle with flour covered and left in a warm place to go until double its size (about 30 minutes).

the previous dough lightly with flour, remove from the bowl, on a lightly floured work surface and knead briefly again and roll out into a rectangle (about 30 × 40 cm).

The dough in a deep baking pan (30 × 40 cm, greased), concentrate on the edge of the dough lightly. The dough can be covered up again about 30 minutes in a warm place until double its size.

In the meantime, chop the cranberries to the topping into small pieces and place in a bowl. Cottage cheese, yogurt and stir in egg. Melt butter and fold.

Preheat the oven. Top and bottom heat: about 180 ° C, hot air: about 160 ° C.

The index and middle fingers dip in flour and press into evenly spaced holes in the dough. The cranberry curd mixture on the dough and flatten it.

First, the tonsils out faithful, then the sugar. The baking tray in the preheated oven slide. The cake for approximately 20 minutes . place the baking sheet to a wire rack. Let the cake cool.

Yeast cake with cranberries