In a big bowl, mix well fresh milk and egg. Then add in flour, sugar, salt and instant dry yeast, mix well with spatula. Then add soft butter into the flour mixture and mix well with your hand. Add in the cranberries and mix until well combined. Sprinkle the silicone mat with some flour to handle the sticky dough and transfer the dough on silicone mat, knead the dough until smooth about 10 minutes.
Make the dough into a ball and transfer into a bowl, cover the bowl with kitchen towel and let it rest for 1 hour. After 1 hour, open the kitchen towel and punch the dough to remove the air bubbles. Roll out and fold the dough and divide into 9 pieces. Make a small ball for every dough and transfer into prepared 22 cm or 9 inch round baking pan. Cover the baking pan with kitchen towel and let it rest for 30 minutes.
After 30 minutes, open the kitchen towel and brush the dough with egg yolk + 1 tbsp milk. Sprinkle the dough with sesame seeds on the top (this is optional). Preheat oven 180 degrees C or 350 degrees F and bake for 25-30 minutes (depends on your oven). After baking, take out the bread from baking pan and let it cool on the cooling rack.