Coffee Berries Toast

Ingredient

Method

50g LP flour 250g HP flour 20g milk powder 80g caster sugar 3/4 tsp salt 30g butter 2 tsp yeast+ 150ml water 2 tsp coffee powder + 10ml boiled water 1 tsp ground cinnamon Filling: Dried raisin and cranberry 30g

FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Mix the coffee powder and 25ml boiled water and stir until coffee powder dissolved. Set aside to cool completely. 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 coffee mixture and 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.