1. Put the yeast in the starter part in the milk to dissolve it.
2. Add bread flour and knead well.
3. Leave the dough in a warm place to ferment until the surface becomes flat and small holes appear.
4. Put the starter and the ingredients in the dough except butter and dried fruit together.
5. Knead into a smooth dough.
6. Add butter in portions and knead to the expansion stage.
7. Add the mixed dried fruits and knead well.
8. Leave it in a warm place, and poke the hole with your finger without shrinking or collapsing. The fermentation is over.
9. After the fermented dough is exhausted, it is evenly divided into 6 pieces.
10. The dough is rounded and placed in the mold.
11. Place in a warm place for secondary fermentation.
12. After the second fermentation is completed, brush the egg liquid on the surface of the dough, cut the cross opening with scissors, pull the dough at the opening to the periphery, and put a small piece of butter in the middle of the dough.
13. Put it into the preheated oven, lower it, and heat it up and down for about 25 minutes.
14. After baking, take it out and let cool.
Tips:The amount of butter in this bread is high, so you need to add it to the dough in batches. Add it once and knead it well before adding it again. You can choose the dried fruit you like.
