Pour rum into the dry cranberries and soak overnight.

When you use it, drain it and wipe it with a kitchen towel.

I used a baking machine for the dough. Put the liquid ingredients in the kneader first, then put the powder ingredients and return them to the kneading function. I will mix cranberries after kneading. When the elastic dough is completed, place it on a work surface sprinkled with powder, add drained cranberries, and fold the dough evenly.

Round it well and put it in a bowl, cover the top with a wrap, and make three to four holes for the first fermentation at room temperature. If the volume of the dough increases more than twice, stop fermenting.

Place the first fermentation dough on a workstation and press it with your hands to drain the air, and divide it by about 40g and round it.

Cover the top with plastic and let it rest for 15 minutes at room temperature. After the intermediate tissue is finished, round it again and place it on the pan. Cover the top with plastic and let it ferment at room temperature for a second time. You have to put enough space so that it doesn't stick to each other when fermenting or baking.

When the dough is doubled in volume, stop the secondary fermentation and coat the top with egg water. Put it in a preheated oven at 180 and bake it for 13-15 minutes.