Defrost the cranberries. Warm milk, dissolve yeast in it. Melt the fat. Add 100 g sugar, vanillin sugar, egg, salt, fat and milk mixture to the flour, knead everything smooth. Cover and leave to rise in a warm place for about 45 minutes
Peel, quarter, core and cut the pears into small cubes, mix them with lemon juice and 75 g sugar and steam covered for about 5 minutes. Mix the starch with a little water until smooth, use it to thicken the simmering compote until slightly creamy, let it cool down, then stir in the cranberries
Knead dough briefly. Roll out to a rectangle (approx. 30 x 35 cm) on a floured work surface. Spread compote on top. Roll up from the long side. Cut into about 15 slices. Place on a baking tray (29 x 42 x 4 cm) lined with baking paper, cover and leave to rise for about 15 minutes. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Remove and let cool off. Dust with icing sugar as desired
Waiting time approx. 20 minutes