| Ingredient | Method |
| Dough: 300g japanese bread flour 150g HP flour 50g LP flour 40g milk powder 1 tsp salt 8g instant yeast 100g caster sugar 50ml water ±330ml milk @ water, divided use 50g butter Dried Raisin Glaze: 10g sugar+ 30ml hot water Custard topping: 65g water/milk 10gm custard powder 5g cocoa powder 3/4 tbsp butter pinch of salt 20g sugar | FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Place the dry ingredients in a bowl. Put 50ml 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 and 200ml milk. Mix until a dough forms then knead for about 6-10 minutes. Pour the remaining milk bit by bit and continue knead until elastic. 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. 6. Bake at 180 degree Celsius for 30-35 minutes till golden brown. Remove from oven and quickly the glaze on top of the bread. Cool on wire rack. |
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