| Ingredient | Method |
| 50g LP flour 250g HP flour 20g milk powder 20g caster sugar 3/4 tsp salt 30g butter 45g honey maple 1/2 tsp ground cinnamon 2 tsp yeast+ 150ml water Filling: Dried raisin 30g | FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Place the dry ingredients in a bowl. Put water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react. Make a well in the center of the dry ingredients, then pour in the yeast mixture. Mix until a dough forms then knead for about 6-10 minutes. Cover with plastic wrap, set aside about 2-3 hours for ferment. 2. Once dough has risen, place it on a floured surface, and knead lightly. Rest for 15 minutes. 3. Divide the dough into 3 portions. Each knead, sprinkle dried raisins and roll up dough to form into long shape. 3 portions doughs arrange and cross into pigtails, pinching off the bottom of the end. Arrange in a greased square baking tray covered with greased cling wrap and let dough prove for second time (about 1.5 hrs). 4. Bake at 180 degree Celsius for 50-55 minutes till golden brown. Remove from oven and cool on wire rack. |
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