Cranberry Brown Sugar Yogurt Soft European Buns

Overview

I've recently become obsessed with European buns, which taste soft but elastic. This soft European bun uses brown sugar instead of white sugar and adds cranberries, which is more suitable for women. Because there is less sugar, it tastes just a little sweet. I can’t wait to eat the cranberries inside. It could be a little sweeter, with a hint of sourness, making the taste richer

Tags

• baking
• old man
• breakfast
• brown sugar
• butter
• cranberry
• high gluten flour
• mineral water
• old yogurt
• yeast
• salt

Ingredients

Steps

1. 1 Put all ingredients except butter and cranberries into bread bucket;

   

2. 2 Start the "Kneading" program, add butter after 15 minutes, continue to start the "Kneading" program and knead to the expansion stage, add dried cranberries three minutes before the end of the program, and knead evenly;

   

3. 3 Cover with plastic wrap and ferment until doubled in size;

   

4. 4 Take out the fermented dough and press to deflate it. Divide it into six equal portions, roll into balls, cover with plastic wrap and let rest for 15 minutes;

   

5. 5 Roll the loosened dough into a round ball again (try to wrap the cranberries inside) and place it on a baking sheet lined with greaseproof paper;

   

6. 6 Place in the oven (put a bowl of hot water inside) to ferment until doubled in size;

   

7. 7 Sift the high-gluten flour on the surface and cut with a razor blade;

   

8. 8 Place the middle and lower racks of the oven preheated at 180 degrees for about 25 minutes.

   

9. 9 Finished product

   

10. 10 Finished product

    

11. 11 Finished product