Praline Soft Euro Bun
It has the usual low oil and sugar characteristics of soft European bread.
The bread has a generous amount of sultanas and nuts, as well as oats, making it rich and high in fibre. It is fluffy and tasty.
Timexing recommends that you make 1 or 2 at a time.
If you can’t finish it, you can slice it and freeze it in an airtight container (-18°C). It’s easy to reheat in a toaster or oven before eating.
High gluten flour 7.1 oz
Low gluten flour 1.8 oz
Milk 6 oz
Fine sugar 0.5 oz
Dried yeast 3g
Butter or olive oil 0.4 oz
Sultanas 1.8 oz
Assorted nuts 1.2 oz
Quick-cooking oatmeal 0.8 oz
Diced candied orange peel 0.8 oz
Prepare a little more milk to coat the top of the bread.
1. First prepare the required nuts.
Soak the sultanas in water or rum (black and white rum is fine) in advance to soften them. Then drain them on a kitchen towel.
2. Choose any nuts you like (we used a mix of lentils, walnuts, hazelnuts and pumpkin seeds).
3. For the oatmeal, choose quick oatmeal (or instant oatmeal).
4. Candied diced orange peel does not need to be softened and is used straight away. If not, you can replace them with an equal amount of sultanas (which need to be softened).
However, the candied diced orange peel will give the bread a more layered texture.
5. Then Knead the dough
For soft breads, the kneading is relatively easy (you don’t need to put the butter in later).
You can knead by hand or use a chef’s machine.
Mix the high gluten flour, low gluten flour and dry yeast, add the sugar and salt, then the milk and softened butter and start kneading.
Knead until it reaches the extension stage where you can stretch the film (no need to knead a glove film).
Usually butter is added later in the kneading process so as not to interfere with the formation of gluten.
However, the amount of butter used in soft European bread dough is so low that it does not need to be added later, but simply added at the beginning of the kneading process.
Of course you can also use olive oil instead of butter (the flavour difference is greater).
When the room temperature is too high, be careful not to overheat the dough, you can use an ice pack for your chef’s machine to cool it down.
6. Add all the nuts (sultanas, nuts, oatmeal, diced orange peel) to the kneaded dough.
You can roll out the dough and spread some of the nuts, fold and roll out and spread some more nuts, as this makes it easier to incorporate the nuts into the dough.
After adding the nuts and kneading well, let the dough rise. Cover with cling film and let rise at room temperature.
7. Ferment until the dough becomes 2.5 times bigger. The fermentation time varies depending on the temperature, and can take more than an hour at room temperature (25°C), or overnight in the refrigerator.
When the dough has risen, drain the air thoroughly with the palm of your hand (you can roll it out with a rolling pin and fold it over twice to help the air escape), then knead it again and cover with cling film and leave it to rise for 10 minutes.
If the dough is chilled and fermented, take it out ahead of time and bring it back to room temperature before handling.
8. Flatten the loosened dough and roll it out.
Then roll it up into a large round roll. Pinch the ends together so that it becomes a round, chunky dough.
Place this dough, closed side down, on a baking tray lined with baking paper and let it rise for the final time.
9. Final fermentation is carried out at 35°C and 85% humidity. It takes approximately 45 minutes.
If you have a steam oven, you can use the fermentation function of the steam oven to ferment the dough, just set it at 35°C. The steam oven will automatically create the humidity.
10. Ferment until the dough has doubled in size and you are ready to bake.
Preheat the oven to 200°C on the upper and lower heat.
Brush the top of the dough with a layer of milk.
11. Place in the oven on the lower middle shelf. Bake for about 35 minutes or until the top of the dough turns a deep golden brown.
12. Remove from the oven and leave to cool on a cooling rack. Once cooled, bag and seal. Allow the crust to soften completely before slicing and serving.
The dough will be hard when freshly baked, but will soften as it cools, making it easier to slice. As long as the process is right, this bread will not harden after a day and will still be fluffy and delicious.
13. Done. Delicious
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