Gradually add the flour and salt, mixing with a wooden spoon or using a stand mixer with a hook attachment.
When the dough starts to pull away from the bowl, transfer it to a lightly floured countertop.
Knead for about 8 minutes until smooth and elastic. If the dough is too sticky, sprinkle up to 50 g of extra flour.
Incorporate the fruits:
Flatten the dough with your hands, spread the hydrated fruits on top, and fold the dough over several times to evenly distribute them.
Shape the dough into a ball and place it back in the bowl.
First fermentation:
Lightly grease the bowl with oil, cover with a clean cloth, and let the dough rise in a slightly warm place until it doubles in size (about 1 hour).
Divide and shape:
After the dough has risen, press it down to release excess gas.
Divide it into 4 equal portions and shape them into firm balls.
Cover the balls and let them rest for 15 minutes to relax the gluten.
Second rise:
Place the dough balls in a greased glass dish, leaving space between them.
Cover again and let them rise for 40 minutes.
Bake and finish:
Preheat the oven to 180 °C (356 °F).
Mix the egg yolk with the milk and brush the mixture over the tops of the rolls.
Bake for 35-40 minutes, until golden and firm to the touch.
Remove from the oven and allow them to cool on a wire rack before slicing.
Tip to enhance the flavor:
For a long fermentation in the refrigerator, after the first rise, cover the dough and place it in the fridge for 8 to 12 hours.
This gradual fermentation enhances the flavor, makes the crumb airier, and develops slightly sour aromas, typical of artisanal breads.
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