Cloud cream bread with dried cranberries

• 250g Bread flour
• 30g Sugar
• 3g Instant yeast
• 2 ml Salt
• 150ml Warm milk
• 20g Unsalted butter (softened)
• 240 ml Whipped cream
• 60 ml Dried cranberries
• Powdered sugar for dusting

1. In a large bowl, combine bread flour, sugar, yeast, and salt. Gradully add warm milk and knead until a dough forms.
2. Add softened butter and continue kneading until the dough is smooth and elastic (about 10-15 minutes).
3. Cover and let the dough rise in a warm place until doubled in size (about 1 hour).
4. Punch down the dough and divide into equal portions. Shape into smooth balls.
5. Place on a baking sheet lined with parchment paper, cover, and let rise for another 30-45 minutes.
6. Preheat oven to 350°F (175°C). Bake for 12-15 minutes until lightly golden.
7. Once the buns have cooled completely, cut a slit in the top or side.
8. Fold dried cranberries into the whipped cream and pipe the mixture generously into the center of each bun.
9. Dust the tops with powdered sugar before serving.

Serve chilled for the best texture of the cream. Pair with a cup of hot Earl Grey tea or a cold glass of milk.