• Cranding How to make raspberry walnut buns: 1

    1

    Ingredients: 200g flour, 12g sugar, 4g salt, 1.5g yeast, 4g milk powder, 93g water, 40g milk, 14g butter, 30g dried cranberries, 20 chopped walnuts gram.

  • Cranding How to make raspberry walnut buns: 2

    2

    Put all the ingredients except butter and fruit into a bread machine and stir.

  • Crancross How to make raspberry walnut buns: 3

    3

    When the dough becomes smooth, add butter and continue mixing.

  • How to make Cranberry Walnut European Buns: 4

    4

    Can pull out a tougher film,

  • Cranding How to make raspberry walnut buns: 5

    5

    Take out and add dried cranberries and walnuts. Knead evenly.

  • Cranding How to make berry and walnut European buns: 6

    6

    Put it into a large bowl and cover with plastic wrap to ferment.

  • Cranding How to make raspberry walnut buns: 7

    7

    The dough can be fermented to 2-2.5 times.

  • Steps to make cranberry walnut European buns: 8

    8

    Divide the dough into 2 equal portions.

  • Cranding How to make raspberry walnut buns: 9

    9

    Take a piece of dough and flatten it to remove air bubbles.

  • Cranding How to make raspberry walnut buns: 10

    10

    Press the bottom edge thinly and roll it into a roll from top to bottom.

  • Cranding How to make raspberry walnut buns: 11

    11

    Place in baking pan. Ferment at 38 degrees for about 85 minutes.

  • 12

    Sift flour on the fermented dough, cut it with a knife, and squeeze softened butter into the opening.

  • Cranding How to make raspberry walnut buns: 13

    13

    Put it into the preheated oven, lower the heat to 220 degrees and raise the heat to 180 degrees, and bake for about 15 minutes.

  • Crancross How to make raspberry walnut buns: 14

    14

    The surface is golden brown and comes out of the oven.

  • Cranding How to make raspberry walnut buns: 15

    15

    Place on a drying rack to cool.

Tips

Fruit ingredients can be adjusted as desired.
Baking time and temperature need to be adjusted according to actual conditions.