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4. Raisin Sweet Bun
Ingredients
500 g dark raisins
100 g honey
1000 g bread flour
10 g fast-raising active dry yeast
170 g brown sugar
20 g salt
20 g milk powder
10 g bread improver
1 egg
1 egg yolk
500 cc UHT unsweeten milk
60 g salted butter, Golden Churn brand greased loaf pan
Directions
- Combine dark raisins and honey, stand overnight. Next, course chop; set aside.
- Beat the flour, yeast, sugar, salt, milk powder and bread improver in the mixer using a spiral dough hook beater. Add egg, egg yolk and UHT milk, mix thoroughly. Knead in remaining butter for 10 to 15 minutes, add remaining raisin and knead until smooth.
- Divide the dough into 70 g each, knead and flatten dough to form a sheet. Roll each pieces sheet into rounds and form into rugby shape. Place it in the pan, cover and leave in the incubator until it has doubled in size. Next, use the side of a knife to make visible curve as desire.
- Place the dough pan in the position below of the oven and bake at 400 oF for 10 to15 minutes or until golden brown.
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