BC20 Fruit Buns using Tangzhong

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This is an adaption of the BreadClub20 Step-by-Step guide to Loaded Fruit Buns that can be found here:

https://breadclub20.blogspot.com/2020/10/loaded-fruit-bread.html

It produces a lighter bun. The lightness is as a result of the incorporation of a roux, produced using the Tangzhong method.

INGREDIENTS

STAGE 1

for the Tangzhong

30 gms of strong white bread flour

150 gms water

Bring the mixture of flour and water to 65⁰C, stirring continuously.

Take off the heat immediately and allow to cool in a cold bowl.

STAGE 2

For the dough

470 gms of strong white flour 

245 mls of cooled Earl Grey tea (a fairly weak brew)

20 gms of dark muscovado sugar

18 gms of dried milk

5 gms of sea salt

20 gms of unsalted butter

Thinly pared and roughly chopped lemon rind

1 teaspoon ground ginger

1 teaspoon ground cinnamon

Half teaspoon of freshly ground nutmeg

1 teaspoon mixed spice

200 gms of mixed dried fruit (your choice here)

7 gms instant yeast

METHOD

Add the Tangzhong to a bowl and then add the cool tea and mix well. 

Add the remainder of the ingredients (except the mixed fruit) and bring together to a dough. 

Knead the dough and gradually incorporate the mixed fruit until you have a well-dispersed, soft and silky dough. 

Transfer the dough to a lightly oiled bowl, cover and keep in a warm place until it has doubled in volume. 

Tip the dough out onto a lightly floured board. Weigh the dough and divide into equal portions (small buns = 60 gms, medium buns = 80 gms, large buns = 110 gms)

These are 100 gms buns

Shape into buns and place on a prepared baking sheet. 

Cover and allow to proof at room temperature until doubled in volume. 

I've glazed these with milk/egg wash and added sesame seeds...of course, you can glaze and add seeds if you so wish 

Bake at 185⁰C until golden and hollow when tapped on the underneath

Cool on a rack. 

Happy baking,