with raisins, dates, and dried apricot influences
1 tablespoon warm water
1 teaspoon honey
1 envelope dry yeast
4 1/2 cups all-purpose flour, plus 1 to 2 cups for dusting
1 teaspoon salt
1/4 cup roughly chopped dried apricots
1/4 cup roughly chopped dates
1/4 cup roughly chopped raisins
1/4 cup dark chocolate chips
1 cup warm milk
1 stick unsalted butter, softened
3/4 cup sugar, plus more for sprinkling
1 teaspoon vanilla extract
4 large eggs
- In the bowl of a standing mixer fitted with a paddle attachment, combine the water and honey. Add the yeast and stir until the yeast and honey dissolve. Let the mixture sit until the yeast foams, 5 to 10 minutes.
- Sift together the flour and salt. Stir in the apricots, dates, raisins, and chocolate chips. Set aside.
- When the yeast foams, mix on medium-low speed and gradually beat in the milk, butter, sugar, and vanilla. Continue mixing until thoroughly combined. With the mixer still running, add 3 eggs one by one. Slowly add the fruit mixture, making sure to stop when necessary to scrape any flour from the side of the bowl. Continue mixing until the flour is completely incorporated.
- Replace the paddle with the dough hook. Turn the mixer to medium and continue working the dough until it is smooth and sticky. Turn the dough out onto a lightly floured surface and continue to work by hand, about 5 minutes longer. Place the dough in a lightly greased bowl and cover with a clean kitchen towel. Set in a warm, draft-free place until doubled in size, about 1 - 1/2 hours.
- Line a large baking sheet with parchment paper or bakers’ Silpat. Punch the dough down and cut into 12 equal pieces. Hold one piece of dough in both hands and, with your palms facing you, fold the edges of the dough away from you and toward the back of the dough, forming a small, tight ball. Roll gently to seal the ball. Place seam side down on the prepared baking sheet. Repeat with remaining dough pieces, making sure to space the balls 1 inch apart. Cover and let rise, about 1 - 1/2 hours.
- Preheat the oven to 375°F. Whisk the remaining egg with 1 teaspoon water and brush the tops of the buns with the egg wash. Sprinkle lightly with sugar. Bake until golden brown, about 15 minutes. Let cool before enjoying.
Yield: 12 rolls