Dissolve sugar and yeast in warm milk. Add flour and knead liquid dough. Sent for 30-40 minutes in a warm place to raise dough 3-4 times. After the maximum uplift and subsidence at the center, begin kneading the dough.

Make the curd smooth consistency, breaking his blender. Add all ingredients except flour and cranberries. Mix well.

Enter the yeast mixture and stir.

Add cranberries, gradually sieve the flour and knead the sticky, thick batter.

Cover with film and to increase by half approximately 1.5 hours and put in a warm place. I followed the advice of the author of the recipe, the bowl with the dough placed in the oven unenclosed, there is a closed lid saucepan of boiling water. That is to get the dough.

Abenaim the dough after rising and put in the form 1/2 in height. I got 6 pieces with a diameter of 7 cm. Leave the dough to rise to 3/4 or a little more for about 40 minutes. Our cakes in the middle of proofing will have to pull out of the oven because I have to heat it to 175-180 degrees, I set them to the battery. Bake for 30 minutes until dry splinter.

Take out of the oven the cakes and allow to cool on a wire rack. Covered with icing, chocolate icing and decorate as desired. For the glaze mix with a whisk or with a mixer protein with powdered sugar and coat our warm but not hot, miles from anywhere.