500 Gr. All purpose flour
280 Gr. Milk at room temperature
11 Gr. Active dry yeast
1 Large Egg at room temperature
50 Gr. Sugar
8 Gr. Salt
8 Gr. Vanilla Sugar – if not a teaspoon Vanilla extract
75 Gr. Raisin or dried cranberries or apricot cut in small pieces
75 Gr. Candied Orange Peel
In a bowl of a stand mixer with a dough hook, stir in the flour, the yeast, milk and the egg and mix the ingredients for a minute, until just combined. Add the vanilla, sugar, the salt and the butter at room temperature. Mix all the ingredients at low speed for 2 minutes. After two minutes, increase the speed and knead the dough for a good 10 minutes. After 10 minutes, the dough will come together and will be soft and pliable. Add the fruits and mix until all combined.
For the dough into a ball and let it rest for an hour in a warm place. (I use the oven)
Remove the dough from the bowl and divide it in 12 equal portions. I use a scale to ensure consistency and
that all the bread rolls are of the same size.
Form them into ball. In a small bowl, beat an egg with a tablespoon of milk and paint each bread with this mixture. Let the rolls rest on a baking tray covered with parchment paper for another hour.
Preheat your oven at 180 Celsius and bake them for 15 minutes.