How to make brown sugar nut soft European buns

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  1. Dissolve brown sugar with boiling water and cool to room temperature

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  2.Put brown sugar water, high-gluten flour, salt and yeast into the bread bucket to start the kneading process

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  3.Knead into a smooth dough for post-fermentation

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  4.Wash the cranberries and raisins and soak them for about 10 minutes.Peel and crush the walnuts

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  5.Cranberries and raisins were dried with kitchen oil-absorbing paper

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  6. Let the dough ferment at room temperature until it doubles in size

• 7. Divide the fermented dough into 2 equal parts
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  8.Take one portion, add walnut kernels, raisins and dried cranberries, and knead evenly with the dough

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  9. Divide the white dough and nut dough into 2 equal parts, roll into balls and let rest for about 15 minutes

• 10.Take a piece of nut dough, roll it into an oval shape with a rolling pin, and roll it up from top to bottom,

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  11.Take another piece of dough without nuts and roll it into an oval.The size is one circle larger than the dried fruit dough.Place the nut dough roll in the middle and wrap the fruits from all sides.Pinch the closing area tightly.

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  12.Do the other one in the same way



13. Ferment at room temperature until it doubles in size, and start preheating the oven at 180 degrees

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  14.Use a flour sieve to sprinkle a little low-gluten flour,

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  15. Place in the middle rack of the preheated oven at 180 degrees and bake for about 30 minutes

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  16. Finished product picture

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  17.Picture of the finished product

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  18.Super delicious