Brown Sugar Walnut Dried Fruit European Buns

Overview

Tough on the outside but soft on the inside, this is the European bun. The 1:4 ratio of whole wheat flour and high flour creates a perfect taste

Now dissolve the brown sugar in hot water and cool it to room temperature. 2. Put the ingredients except butter, cranberries, red dates, walnuts and raisins into a bread machine and knead for 8 minutes. Add butter and continue kneading. After kneading for 15 minutes, add cranberries, raisins and walnuts and knead until the bread machine automatically ferments
Divide into 4 balls, roll into balls, cover with plastic wrap and let rest for 10 minutes
After 10 minutes, take one ball and roll it into an oval shape, turn it over
Rolled into long strips
The closing area can be pinched
Put it in the oven and put hot water at the bottom for secondary fermentation. PS: The secondary fermentation takes a long time in winter, so you can change the hot water multiple times
Preheat the oven to 180 degrees and wait until the secondary fermentation is completed. Cut it diagonally with a sharp knife, or shape it into the shape you like. Then use a sieve to sift the whole wheat flour and put it in the middle of the oven at 180 degrees and heat it up and down for 20 minutes
Take out the heat and strike a pose
Rich fillings inside
Rich fillings inside
Energy breakfast