Cranberry Chocolate Soft European Buns

Overview

The recipe for this bread comes from Love and Freedom Seniors. The combination of cranberry, chocolate, and cocoa powder, the various flavors complement and intersect with each other. Since I didn’t have bake-resistant chocolate at home, I used regular chocolate bars. When eaten while hot, the chocolate will also have a popping effect! Just like the senior said: [There is sourness, sweetness, and a touch of bitterness and astringency. It really tastes like love]! Thank you, Senior Love and Freedom, for sharing!

Tags

• baking
• children
• bread
• birthday
• candied orange peel
• cocoa powder
• dried cranberries
• high gluten flour
• instant dry yeast
• low gluten flour
• roast-resistant chocolate beans
• rye flour
• unsalted butter
• fine sugar
• salt
• water

Ingredients

Steps

1. 1 Soak the dried cranberries in water in advance until soft, and use kitchen paper to absorb the surface moisture before use;

   

2. 2 Put the ingredients except butter and dried fruits together, knead until smooth, add butter and knead until the expansion stage, that is, you can pull out a thicker film;

   

3. 3 Put the dough into a container and let it ferment in a warm place;

   

4. 4 It will take about 30 to 40 minutes (the room temperature is relatively high now, so be careful not to over-ferment it), and the dough will ferment until it doubles its original volume. Dip your fingers into dry powder and if you poke the hole without shrinking or collapsing, the basic fermentation is over;

   

5. 5 Take out the dough, let it deflate for a while, then add candied orange peel, baking-resistant chocolate beans and drained dried cranberries;

   

6. 6 Knead the dried fruits and dough evenly by folding them;

   

7. 7 Divide the dough into two evenly sized portions, roll into balls and cover with plastic wrap to rest for 15 minutes.

   

8. 8 Pat the relaxed dough into a rectangular shape;

   

9. 9 Fold 1/3 of the top and bottom inwards, then fold the dough in half, press the seal with your palms, cover with plastic wrap and let rest for 15 minutes;

   

10. 10 After the dough has rested, pat it into a rectangle again;

    

11. 11 Similarly, fold 1/3 of the top and bottom inward, then fold the dough in half and pinch to seal;

    

12. 12 Place the dough with the seam side down, place it on a baking sheet, and leave it in a warm place for final fermentation;

    

13. 13 After about 40 minutes, the dough will ferment to 1.5 to 2 times its original volume. Sift an appropriate amount of rye flour on the dough and cut with a sharp knife;

    

14. 14 Preheat the oven to 210 degrees in advance. After preheating, put the dough into the oven at 200 degrees, middle and lower layers, upper and lower heat, for 25 minutes. After baking, take out of the oven immediately and transfer to a wire rack to cool.