Mix flour, 1 tablespoon sugar, 1 pinch of salt and yeast. Heat 225 ml water. Melt butter in it. Add 3 eggs to the flour mixture. Use the dough hooks of the hand mixer to make a smooth yeast dough. Cover and leave to rise in a warm place for approx. 1 1/2 hours
Roast the flaked almonds, cool them down. Grease a box form (approx. 30 cm long; 2 1/2 l capacity). Sprinkle with the almonds
Knead cranberries and almond slivers into the dough. Shape the dough into a loaf. Place in the form and cut lengthwise. Let it rise for another 20-30 minutes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for approx. 40 minutes
Whisk the egg yolk and milk together. Take out the bread. Brush immediately with the egg milk and sprinkle with 1 tablespoon of sugar. Leave to cool for about 10 minutes, then remove from the mould. Let it cool down on a grid. Serves with: quark, mixed with crème fraîche