Natural Yeast Dried Fruits and Nuts Soft Bun

 

Ingredients
Freshly Fed Natural Yeast  200g (use within 2 - 4 hrs of feeding)
Bread flour 250g (I used 300g Blue Jacket bread flour and omit the wholemeal flour)
Wholemeal flour 50g
Salt ½ teaspoon
Brown Sugar Honey 50g (I use normal honey)
Full cream milk powder 15g
Milk 120 – 130 ml (at room temperature; mix with 75% of liquid and leave 25% to adjust according to dough texture)

Walnut 25g
Raisin 25g
 
Brushing: Milk
 

Steps
1. Knead all ingredients excluding dried fruits and nuts and 25% of liquid.
2. Slowly add in balance 25% of liquid according to dough texture to form a smooth dough,
3. Continue to knead till window pane.
4. Form a smooth and shiny round dough.
5. Spray with water and cover to proof till double in size and this may take 60 mins or doubled in size. (Leave them either in bread maker or oven)
6. Apply some bread flour on working top. Remove dough and apply little flour on dough.
7. Punch out air and divide into 6 x 110g sizes.
8. Rounding and let the dough relax for 15 mins.
9. Flatten the dough with rolling pin (15 x 15 cm)and place dried fruits and nuts on flatten dough and roll into long bun shape.
10. Spray with water, covered and final proof for 60 - 100 mins or doubled in size.
11. 10 mins before baking, preheat oven to 180 degree.
12. Brush dough surface with milk.
13. Bake at middle rack 180 degree for about 15 - 20 mins or till golden brown.
14. Remove from mould to cool.