Ingredients 1

High-gluten flour 225g

Milk 125g

Butter 30g

Eggs 45g

Sugar 10g

Fast dry yeast 1 and 1/2 tsp (7.5ML, ~4.5g)

Salt 1/2 tsp (2.5ML, ~2.5 g)

Ingredient 2

120g of assorted dried fruits

35g of butter

35g of brown sugar

Amount of whole egg

Ingredient 3 (honey water)

15g of honey

1 tsp (5ML)

Method of Butter Fruit Bread Roll ? According to the general method of bread production, the material to make the dough into a ball, knead until it can be pulled out of the film expansion stage, covered with plastic wrap or a damp cloth, at room temperature for the first time in the fermentation of butter fruit bread rolls Step 1 fermentation until the size of the size of 2.5 times (28 degrees Celsius temperature needs about 1 hour), with a finger dipped in flour in the dough to poke a hole in the hole does not collapse and does not retract, it is fermented! Well Butter Fruit Bread Rolls Step 2

Press out the air from the fermented dough with your hands (or knead it vigorously for a few times until the gas inside the dough is expelled). Then put it at room temperature for 15 minutes of intermediate fermentation Butter Fruit Bread Rolls Directions Step 3

120 grams of dried fruits cut into small dices (you can choose a variety of dried fruits to mix according to your preference. Such as dried cherries, dried cranberries, dried pineapple, raisins, etc.). Soak in water for 15 minutes, then drain the dried fruit thoroughly. (This step can be prepared in advance.) Butter Fruit Bread Rolls Step 4

Rise the dough in the center and roll it out on a board into a rectangular sheet Butter Fruit Bread Rolls Step 5

Spread 35 grams of softened butter evenly over the surface of the dough Butter Fruit Bread Rolls Step 6

Sprinkle 35 grams of brown sugar over the top and sprinkle with the dried fruit. Sprinkle as evenly as possible. Step 7

Roll up the dough from the longer side. Step 8

Cut the rolled dough into 9 sections. Step 9

Place the cut dough, cross side up, in a 7-inch square cake mold. (If you don't have a square cake mold, use an 8-inch diameter round cake mold instead.) Butter Fruit Rolls Step 10

Put the dough into a second fermentation period (optimal temperature 35-38 degrees Celsius, 85% humidity, about 40 minutes) until the dough doubles in size. Brush the top of the dough with a layer of whole egg wash, place the mold into a preheated 175℃ oven and bake for about 30 minutes, until the top is golden brown. Remove from the oven, mix 15g of honey and 1 tsp of warm water and brush the top of the hot bread immediately. Once cooled, unmold and tear into 9 small pieces to make buttered fruit bread rolls Step 11

Tips

1. Soak the dried fruits in water for 15 minutes to remove excess sugar and surface dust, and also to moisten the dried fruits. If you choose to have raisins and other compact dried fruit, you do not need to dice it haha.

2, the bread out of the oven immediately after the brush with honey water, you can make the surface of the bread has a layer of glistening gloss, if you feel the trouble, do not brush can.