Prepare starter dough the night before: Add butter into hot water and stir till butter has melted over low fire. Bring to a boil and turn off fire. Mix in flour and sugar to form a soft dough. Cover with cling wrap and chill for 18-24 hours.

Mix all ingredients (except shortening and dried cranberries) and knead till you get a soft dough. Incorporate shortening and continue to knead till you get a window pane membrane. Knead in cranberries. Allow to proof till double in size.

Punch the dough down and divide into 3 equal portions. Rest for 30 minutes.

Roll each portion of dough out, and do a three-fold. Rest for 10 minutes.

Roll each portion of dough out once again, and swiss-roll them tightly. Place into loaf pan and allow to proof for second time till it fills 90% of the pan

Brush the top of the loaf with egg wash and bake in preheated oven of 180 degrees Celsius for 30 minutes.