High-gluten flour 400
Iced milk 270
Melted butter
15 grams Olive oil 10 grams White granulated sugar 25 grams Dried cranberries 30 grams Raisins 20 grams Place cold milk, eggs, white granulated sugar, yeast, butter, olive oil, and chia seeds into a large bowl.Mix evenly. Add bread flour. Stir briefly. Mix until well incorporated. Place in the refrigerator to relax and hydrate for 20 minutes. After relaxation, fold inward with a scraper for 3 minutes. Continue hydrating in the refrigerator for 30 minutes. After hydration, first stretch outward and fold inward, then slap and fold for 2 minutes until the dough becomes smooth. Sprinkle with flour, then turn out the dough. Due to high hydration, it may be sticky; add more flour if necessary. Divide into three portions. Press flat, fold inward, and finally roll into rounds. Cover with plastic wrap and ferment until doubled in size.
After fermentation, take out a piece of dough, press it flat to release gas, and roll it into a rectangular shape. Sprinkle dried cranberries and raisins on top. Roll it up from bottom to top and seal the seam. Place it into the mold. Place it into the oven to ferment for 40-50 minutes. Preheat the oven, then bake at 160°C top heat and 165°C bottom heat for 35 minutes (adjust the position and baking time according to your own oven). Serve with a cup of coconut latte for a nutritious and delicious breakfast.
