Christopher

Name: Christopher
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 66g Foaming starter; 150g High-gluten flour; 1.6g Dry yeast; 2.3g salt; 0.3g Cinnamon powder; 0.3g Nutmeg powder; 0.3g Allspice powder; 0.3g Clove powder; 1.5g Orange zest; 31g egg; 25g honey; 18g olive oil; 50g milk; 40ml raisin; 40ml cranberry; 40ml Lightly roasted walnuts

by Food·Color

4.7 (1)

Favorite

Difficulty

Easy

Time

24h

Serving

2

One of the Greek religious holidays. I once made an artificial yeast version, and now I use natural yeast to perform it again. At that time, the walnuts were gone, so I had to use pumpkin seeds instead, but now there are walnuts again, which just happens to be a complete version.
At the beginning, according to the original recipe, the dough was divided into 1/3 small dough + 2/3 large dough. When shaping, I felt that the 1/3 of the small dough was not enough, and it was a bit too thin to form into a strip. At the end, when the two ends were separated and rolled up, it seemed a little too thin. Make it again, make your own choice, and divide it into 2/5 small dough + 3/5 large dough. The final shape looks quite satisfactory.
There is no suspense. The richly spiced bread is mixed with dried fruits and walnuts, and it tastes particularly delicious. "

Christopher

1. Ingredients: 66 grams of foaming starter, 150 grams of high-gluten flour, 1.6 grams of dry yeast, 2.3 grams of salt, 1 grams of cinnamon powder, 0.3 grams of nutmeg powder, 0.3 grams of allspice powder, 0.3 grams of clove powder, orange zest 1.5g, 31g eggs, 25g honey, 18g olive oil, 50g milk, 40ml raisins, 40ml cranberries, 40ml slightly baked walnuts

2. Pour flour, salt, yeast, cinnamon, nutmeg, allspice powder and clove powder into a large bowl, mix well,

3. Add starter, eggs, honey, orange zest, olive oil, milk,

4. Stir it into a dough,

5. Put it into the bread bucket and stir until the film can be pulled out,

6. Take out, add nuts and dried fruits,

7. Knead well. Roll into a round shape, put in a large bowl, cover with plastic wrap, and ferment in a warm place.

8. The dough has grown to double,

9. Separate two-fifths of the dough, wrap it in plastic wrap, and keep it in the refrigerator.

10. The remaining large dough is rounded, placed in a baking tray, covered with plastic wrap,

11. Finally fermented to double the size.

12. Take out the refrigerated dough and divide it into two equal parts. Rub the strips about 30 cm long.

13. Take one and place it in the center and horizontally on the big fermented dough,

14. Cut both ends separately and roll up to both sides.

15. The other one is crisscrossed and placed on the dough. The end is also cut and rolled up.

16. Put it in the oven, the middle and lower level, the upper and lower fire 175 degrees, bake for about 40 minutes,

17. The surface is golden brown and baked.

Tips:
The fermentation time depends on the actual temperature.
The fruit material can also be replaced at will according to your own convenience.
The baking time and firepower need to be adjusted according to the size of the bread and the actual situation of the oven.