Raisin Potato Custard Bun

Ingredient

Method

Dough: 200g japanese bread flour 200g HP flour 100g LP flour 40g milk powder 1 tsp salt 2 tsp instant yeast 100g caster sugar 50ml water ±215ml milk 50g butter 200g steam potato, mashed Dried Raisin Glaze: 10g sugar+ 30ml hot water Custard topping: 50g water/milk 10gm custard powder  3/4 tbsp butter pinch of salt 10g sugar

FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Place the dry ingredients and mashed potato 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 small portion, roll flat dough, sprinkle dried raisin and wrap up to form into circle shape, arrange in a greased square baking tray and let dough prove for second time (about 1-2 hrs). 4. While waiting dough to prove, prepare the custard. Combine all ingredients except butter and stir under heat until thicken. Remove from heat and add the butter and stir until smooth. Put in piping bag with small hole at the tip. 5. Brush the glaze on top of the bread and top with the custard mixture. 6. Bake at 180 degree Celsius for 30-35 minutes till golden brown. Remove from oven and cool on wire rack.