Soft Sourdough Fruit Buns

by - July 05, 2019






Characteristic of this bread:  The texture is soft and moist on the first day and it lasts very well on 2nd day.  But, turned slightly dry on the 3rd day.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Soft Sourdough Fruit Buns Recipe - Yudane Method


Yields:  12 buns

INGREDIENTS:

Yudane:
70g bread flour
63g boiling water

Levain:
90g sourdough starter (100% Hydration)
90g bread flour
90g water

Main Dough:
200g bread flour (I used high gluten Japanese Bread Flour)
80g whole wheat flour
60g brown sugar or honey (I used brown sugar)
1 tsp salt
35g butter, room temperature
40g eggs, whisked (from 1 egg and balance reserve for egg wash)
45g full cream milk
50g raisins or cranberry
50g dried apricot, cut into small pieces

Utensil:
Baking tray, lined with parchment paper.

Egg wash:
Balance of the above 1 egg

METHOD:

Yudane:
  1. Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon.  
  2. Cling film and place in the fridge for at least 4 hours or overnight.  
  3. Take out from the fridge 30 minutes before using to return to room temperature.
Note:  I made the yudane dough 4 hours before and left it outside instead in the fridge. It works too.

Levain:
  1. Mix all ingredients in a jar and cover.
  2. Let it ferment at room temperature (approximately 30C) until tripled.  It took about 3-5 hours depend how strong is your starter.
Main Dough:

  1. Put all ingredients, including the 265g sourdough starter (levain) and yudane dough into the bowl of stand mixer. Using the dough hook, knead for 15 minutes (Chef Kenwood Mixer, Speed 2.5) until the dough comes together and window pane stage.
  2. Let the dough rise in a warm place for 60 minutes in a large greased bowl, covered with cling film or kitchen towel.  It is fine if the dough doesn't rise until double the size after 1 hour.
To shape the dough:

  1. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 12 equal portions. 
  2. Form each portion to a ball.  Roll each dough ball into a carrot shape. Flatten with rolling pin. Place some dried fruit on top.  Roll up like shaping croissant from the wider end.
  3. Place all dough in the prepared baking tray.  Let it proof at warm and dark place until the dough double the size.  It took more than 2 hours.  I took approximately 3 hours. To speed up the rising process, place the dough in the oven and a bowl of hot water next to it and close the oven door.
To bake:
  1. Fifteen minutes before baking, preheat the oven to 180C.
  2. Brush buns with egg wash.
  3. Bake at preheated oven for 15 - 20 minutes, or until golden brown.
  4. Remove buns from oven and let them cool on rack completely. 



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2 comments

  1. These look so good! I've always wanted to try making sourdough bread but I don't have my own starter going, so I'm worried the flavour won't be as good?

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    Replies
    1. Hi there, Thank you for your comment. You can cultivate your own sourdough starter.

      Here is youtube I learnt from:
      https://www.youtube.com/watch?v=m6pGkOuZnrk&feature=share&fbclid=IwAR1FsfjjSmPQc5UOHPXabYdEq1YhLdMRcYYjm9tukY4AFiuYXo-DfBB9ubE

      It took me ages to start. I am very happy with all the results since I have been starting 2 months ago. You will going to love it.

      Cheers :)

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