Name: Soft Sourdough Fruit Buns
Prep time: 35 min
Cook time: 20 min
Total time: 5 h 55 min
Cuisine: American
Ingredients: 70g bread flour (I used Japan High Gluten Flour); 70g boiling water; 90g sourdough starter (100% Hydration); 90g bread flour (I used Japan High Gluten Flour); 90g water; 200g bread flour (I used Japan High Gluten Flour); 80g whole wheat flour; All yudane dough (from above); 260g levain (from above); 60g brown sugar or honey (I used brown sugar); 1 tsp salt; 35g butter, room temperature; 40g eggs, whisked (from 1 egg and balance reserve for egg wash); 40g full cream milk; 50g raisins or cranberry; 50g dried apricot, cut into small pieces; Baking tray, lined with parchment paper.; Balance of the above 1 egg + 1 tsp water

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This is a great combination of using sourdough and the Yudane method. An advantage of using the Yudane method is that the bread stays fresh much longer.

Yudane method is quite similar to Tangzhong (water-roux) method. Both methods are scalding method. For the Yudane method, boiling water is used to scald the flour instead of cooking over the fire. Please click here to see the differences between Yudane vs Tangzhong Method.

Characteristic of this bread: The texture is soft and moist on the first day and it lasts very well on 2nd day. But, turned slightly dry on the 3rd day.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

How To Make Soft Sourdough Fruit Buns

Yields: 12 buns

INGREDIENTS:

Yudane:

70g bread flour (I used Japan High Gluten Flour)

70g boiling water

Levain (260g):

90g sourdough starter (100% Hydration)

90g bread flour (I used Japan High Gluten Flour)

90g water

Main Dough:

200g bread flour (I used Japan High Gluten Flour)

80g whole wheat flour

All yudane dough (from above)

260g levain (from above)

60g brown sugar or honey (I used brown sugar)

1 tsp salt

35g butter, room temperature

40g eggs, whisked (from 1 egg and balance reserve for egg wash)

40g full cream milk

50g raisins or cranberry

50g dried apricot, cut into small pieces

Utensil:

Baking tray, lined with parchment paper.

Egg wash:

Balance of the above 1 egg

METHOD:

Yudane Dough:

Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon until no dry flour.
Cling film and leave on the counter for at least 4 hours or overnight in the fridge. I prepared the night before.
Use directly from the fridge.

Levain:

Mix all ingredients in a jar and cover.
Let it ferment at room temperature (approximately 30C) until tripled. It took about 3-5 hours depend how strong is your starter.
You will get more than 260g of levain. But, will need only 260g. I usually feed more as you will lose some that stick on the jar.

Main Dough:

Put all ingredients (except butter), including the 260g of levain and all yudane dough into a bowl of stand mixer.
Slightly combine the mixture by hand with the paddle attachment before turning on the machine so that the flour will not splash out. Using the paddle attachment, mix for 2 minutes or until all incorporated.
Change to hook attachment and knead for another 3 minutes or until the dough comes together. Add in butter and continue knead for 10 - 12 minutes or until reach window pane stage. I noticed that it is harder to achieve a very thin window pane with Yudane method dough. It could be due to the gelatinization of its starch. It is fine if your window pane is not very thin as long as you have kneaded the dough long enough. The whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.

First Proofing/Resting The Dough:

In the same bowl, let the dough rest for 60 minutes. Keep it covered with clingfilm or use a lid. The dough did not rise a lot in 60 minutes.

Shaping:

Transfer the dough to a clean floured surface then divide into 12 equal portions.
Form each portion to a ball. Roll each dough ball into a carrot shape. Flatten with rolling pin. Place some dried fruit on top. Roll up like shaping croissant from the wider end.
Place all dough in the prepared baking tray.

Final Proofing:

Let it proof at warm and dark place until the dough double the size. It took more than 2 hours. I took approximately 3 hours at room temperature of 28C - 30C. It may take longer to proof depending on your ambient temperature and your starter.

To bake:

Fifteen minutes before baking, preheat the oven to 180C.
Brush buns with egg wash.
Bake at preheated oven for 15 - 20 minutes, or until golden brown.
Remove buns from oven and let them cool on rack completely.

GENERAL NOTES:

SOURDOUGH STARTER

Please click this link for "How To Make Sourdough Starter" and "Sourdough Maintenance"

A healthy starter is very crucial as advised by Baking with Gina. It is advisable to feed your starter regularly if you want your bread to rise nicely and to use the starter (levain) at its peak. A starter that is fed regularly will be more active in general. If the mother starter is not strong, the bread dough will not rise a lot even though the starter is used at its peak.

GLUTEN DEVELOPMENT & WINDOWPANE TEST

Gluten forms when flour comes in contact with water. Hydration of the flour causes the sticky and stretchy protein to form, giving structure to the bread. This makes your bread trap air and rise.

Gluten in dough can be developed by autolyse, resting, kneading or folding.

The windowpane test is used to determine whether the dough has been sufficiently kneaded. By gently pulling the dough (or you may pinch off some dough) and trying to stretch it into a thin membrane. If you are able to stretch the dough paper thin and translucent without tearing, then the gluten is fully developed. However, if you can stretch it without tearing but the membrane is not transparent, then the gluten is not yet fully developed.

However, from my experience not all the recipe can achieve a thin and translucent window pane stage easily. For example low hydration and low fat dough. For such recipes, a reasonable window pane is good enough and it can be left to rest. Gluten will continue to develop while resting. Exercising restraint to not over-knead the dough prevents the gluten from being overworked and broken. Some of you may have experienced the dough breaking during the second proofing. It is because the dough is over kneaded.

The total kneading time for me is usually 15 minutes at low speeds except brioche dough with high fat percentage or dough using liquid fat which usually takes a little longer (maybe 18-20 mins).

From my experience, I found that high hydration dough with high percentage of fat will be easy to stretch and achieve a paper thin windowpane stage.

MILK POWDER

Why do I use milk powder?

Milk or milk powder will enhance the flavour of the bread and makes the bread texture softer due to the fat content of the milk.
Milk powder is shelf stable and you can have it anytime when you want to use. Unlike liquid milk you need to finish within a certain time before it spoils.

KNEADING TIME

For kneading, please regard the timing provided as an indication only. It is only meant as a guide. Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.

FLOUR

The right flour plays a very important role in bread making. To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking. The protein content is around 12 - 13%.

HYDRATION

The liquid measurement given is also a guide. It is advisable to always reserve some liquid and not add it all in one go. This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency. This is because each flour absorbs water and hydrates differently.

PROOFING

Please note that the proofing timing may also vary depending on your climate, environment, flour and your starter.

If you are unable to judge by just looking at the dough, you can do the finger poke test:

Proofing:

Lightly press the side of the proved dough with your finger. If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
If the indentation stays and it doesn’t bounce back, it means it has been over proved.
If the indentation slowly bounces back and leave a small indentation, it is ready to bake.
There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring.

WRINKLE TOP OR SHRINKING

If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof until the tip of the dough just reaches the rim of the pan, around 80% - 90% in size.

BAKING TEMPERATURE AND TIME

Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

Comments

ReniseJuly 7, 2019 at 11:37 PM
These look so good! I've always wanted to try making sourdough bread but I don't have my own starter going, so I'm worried the flavour won't be as good?
KavitaJuly 16, 2020 at 5:45 AM
I don't eat eggs and want to replace it in sourdough fruit buns. With what to replace it