1. Polish species: 50 grams of high-gluten flour, 50 grams of water, and 1 gram of yeast. Pour all Polish species ingredients into a basin, stir until there is no dry powder, cover with plastic wrap, and refrigerate overnight. Large bubbles appear on the surface.
2. Prepare the main dough ingredients.
3. Pour the chilled Polish seeds into the bucket of the chef's machine.
4. Put all the ingredients of the main dough except the butter into the bucket of the cook machine in the order of the bottom liquid, the middle flour, and the upper yeast.
5. Knead into a smooth dough, put in butter that has softened at room temperature, knead the dough to the complete stage, and the edge of the hole is smooth without jagged edges.
6. Cover with plastic wrap for the first fermentation, and the fermentation will be twice as large. Dip your fingers with flour and poke a hole on the top of the dough without shrinking.
7. Take out the fermented dough, press and exhaust gently, divide it into 3 equal parts, cover with plastic wrap and relax for 20 minutes after rounding.
8. Take a dough and roll it into an oval shape.
9. Turn it over and roll it up from bottom to top.
10. Do everything in order, cover with plastic wrap and relax for 20 minutes (forget to take pictures at this step).
11. Then roll it out again and put in the dried fruit you like (you can leave it alone).
12. Roll up from top to bottom.
13. After all the rolls are finished, put them bottom-down in a toast box and cover with plastic wrap for the second fermentation.
14. When the mold is 8 minutes full, preheat the oven up and down to 180 degrees, put the bottom layer on the top and bottom and turn the heat to 170 degrees for 40-50 minutes, and cover with tin foil.
The temperature and time are adjusted according to your own oven.