Directions

1. SPECIAL EQUIPMENT: KitchenAid® Dual Convection Air Fry Oven with roasting pan; stand mixer with dough hook; parchment paper; basting brush
2. Add 3 1/2 cups of flour and all other dough ingredients (except cranberries) into the bowl of your stand mixer, and turn to speed Stir (or 2). After a minute of kneading and with the mixer on speed Stir (or 2), slowly add in the final 1/2 cup of flour (1/4 cup at a time) along with the dried cranberries. Continue to knead the dough on speed 2 for four minutes, then increase to speed 4 for the last minute. With floured hands (the dough will be very tacky), remove the dough hook from the bowl, sprinkle a bit of flour over the dough, and remove dough from the bowl - being sure to collect any cranberries at the bottom of the bowl. Gently knead the dough between your hands to evenly integrate the cranberries into the ball, then place the ball of dough in a lightly greased bowl twice its size. Cover the bowl tightly in plastic wrap.
3. Set the KitchenAid® Dual Convection Countertop Oven to Proof setting, 90°F/32°C degrees, and 2 hours time. Allow the dough to proof until doubled in size and puffed above the top rim of the bowl, at least an hour an half but no more than 2 hours.