Raisin Citron Walnut Milk Buns
I enjoyed the combination of raisin, citron, walnut here, but any nuts and/or candied/dried fruits could be tossed into the dough. I like the texture of candied citron very much. It's sort of chewy but not gummy.I bought a bag of candied citron to make a plum pudding some months ago, which was awesome, and there was a great amount of citron left. Baking these buns were a good way to use leftover citron.
Raisin, Citron, Walnut Buns
MAKES 8 buns
200 g bread flour
35 g rye flour
15 g whole wheat flour
25 g cane sugar
15 g honey
2 g salt
170 ml low-fat milk
30 g butter
5 g dry yeast
handful of walnuts
handful of raisins
handful of candied citrons
1-2 tbs milk for brushing
1. Place all flours, sugar, honey, salt, milk, butter, yeast in bread machine according to the machine's instruction, run dough cycle, add walnuts, raisins, citrons at 5 min before kneading cycle completes.
2. Place dough on lightly floured board, divide and quickly shaping into 8 balls, cover with wet kitchen papers, rest 15 min.
3. Punch each ball and re-shape into smooth 8 balls, spray with water, cover with plastic wrap, rest 50-60 min.
4. Brush with milk, bake 410 F, 12 min.
