Coffee Hazelnut Soft European Buns
1.
Soak the raisins with red wine in advance;
2.
Pour 30 grams of boiling water into 25 grams of high-gluten flour, stir into a dough and refrigerate for 7-8 hours;
3.
Finely chop the hazelnut kernels and dry the raisins soaked in wine;
4.
Mix the ingredients except butter, raisins, and walnuts;
5.
After mixing into a dough, refrigerate for 30 minutes;
6.
Take out the dough and knead until the surface is smooth, and a thicker film can be pulled out;
7.
Add butter
8.
Knead to the expansion stage;
9.
Add raisins and hazelnut kernels and knead well;
10.
Put it in a warm place for fermentation;
11.
After the dough has grown twice, the fermentation is over;
12.
Take out the dough and knead gently to exhaust;
13.
Divide into 4 small doughs of even size and round them;
14.
Cover with plastic wrap and relax for 15 minutes;
15.
Pat the loosened dough into an oval shape;
16.
Thin the short bottom edge after turning it over;
17.
Rolled into an olive shape from top to bottom;
18.
Place in a non-stick baking tray;
19.
Put it into the oven, add a plate of hot water, and carry out the second fermentation;
20.
When the bread embryo grows 1.5 times, after the second fermentation is over;
21.
Brush the surface of the dough with clean water, sift the whole wheat flour, and cut the bag;
22.
Put it in the lower layer of the oven preheated to 180 degrees, timing for 30 minutes;
23.
Remove the baking tray and let cool immediately after it is out of the oven;
24.
Tough on the outside and soft on the inside, very delicious.
Tips:
1. As long as the dough is kneaded to the expansion stage, if you make toast, you need to knead for a few more minutes;
2. The performance of the oven is different, and the time and temperature are determined according to your own oven;
3. The bread is not sweet, it can taste the aroma of flour, and also has a strong coffee taste. If you like sweetness, increase the amount of sugar appropriately.
