After a bit of research, I finally found a very interesting Raisin Roll recipe.
Try it out !!
For the bread:
2 1/2 cups bread flour
3 tbsp + 2 tsp sugar
1 tbsp dry milk powder1 tsp salt
1 large egg, room temperature
1/2 cup milk
Half of the tangzhong from this recipe
2 tsp instant yeast
3 tbsps butter (room temperature)
Filling:
1/2 cup of raisins
(4 tsps sugar
4 tbsps butter) > Optional
Method:
1. Firstly, combine all the dry ingredients in a large bowl (large enough for kneading) - the bread flour, sugar, salt, yeast.
Make a well in the center of the ingredients. Add on the egg, tangzhong and the milk.
Pour warmed milk slowly into the mixture while mixing them together.
2. With your hands, mix the ingredients well together until a crumbly dough starts to form. The dough will be sticky.
Knead with your hands for about 5 minutes.
Add in the butter and continue kneading.
3. Knead for about at least 20 minutes. Use the heels of your palms to knead.
4. Knead until when you stretch the dough, a kind of membrane forms and the dough feels elastic and smooth.
5. Shape the dough loosely into a ball.
Place in a well-greased bowl and cover with a damp kitchen towel and allow to rise to double its' size (around 1 hour).
6. Transfer the dough to a clean floured surface. Deflate the dough by pummeling on it lightly.
7. Roll it flat with a rolling pin.
Spread the butter & spoon the raisins onto the dough.
Roll the dough from Left to Right.
Placing in a non-stick or well-greased loaf pan.
8. Allow to proof the second time for also about 30 minutes in the baking pans.
Once proofed, brush the whisked egg on top of the dough lightly.
9. Bake the bread in a preheated oven of 180 degrees celcius for about 35 minutes until golden brown.
Remove from oven and immediately remove from the baking tins.
Let cool on wire rack.
Alternatively.....Repeat the Step 6 onwards for another method :
6. Transfer the dough to a clean floured surface.
Deflate the dough by pummeling on it lightly.
Divide the dough into 4 roughly equal portions.
Roll each portion into a ball shape and let rest covered with cling wrap for at least 15 minutes.
7. Take each ball and roll out to a flat oval shape (pictured), spoon the raisins, sugar and butter onto the dough.
Roll the dough from top to bottom.
Flatten with your rolling pin and roll out again.
Repeat the folding and flatten again before placing in a non-stick or well-greased loaf pan.
Do the same for the rest of the dough portions.
8. Allow to proof the second time for also about 30 minutes in the baking pans.
Once proofed, brush the whisked egg on top of the dough lightly.
9. Bake the bread in a preheated oven of 180 degrees Celcius for about 35 minutes until golden brown.
Remove from oven and immediately remove from the baking tins.
Let cool on wire rack.
Ta ~ da ...! Soft & fluffy Raisin bread !! Finally ~~~ !!
With special thanks to :
http://www.smokywok.com/2010/11/raisin-bread-tangzhong-method-recipe.html
Try it out !!
For the bread:
2 1/2 cups bread flour
3 tbsp + 2 tsp sugar
1 tbsp dry milk powder1 tsp salt
1 large egg, room temperature
1/2 cup milk
Half of the tangzhong from this recipe
2 tsp instant yeast
3 tbsps butter (room temperature)
Filling:
1/2 cup of raisins
(4 tsps sugar
4 tbsps butter) > Optional
Method:
1. Firstly, combine all the dry ingredients in a large bowl (large enough for kneading) - the bread flour, sugar, salt, yeast.
Make a well in the center of the ingredients. Add on the egg, tangzhong and the milk.
Pour warmed milk slowly into the mixture while mixing them together.
2. With your hands, mix the ingredients well together until a crumbly dough starts to form. The dough will be sticky.
Knead with your hands for about 5 minutes.
Add in the butter and continue kneading.
3. Knead for about at least 20 minutes. Use the heels of your palms to knead.
4. Knead until when you stretch the dough, a kind of membrane forms and the dough feels elastic and smooth.
5. Shape the dough loosely into a ball.
Place in a well-greased bowl and cover with a damp kitchen towel and allow to rise to double its' size (around 1 hour).
6. Transfer the dough to a clean floured surface. Deflate the dough by pummeling on it lightly.
7. Roll it flat with a rolling pin.
Spread the butter & spoon the raisins onto the dough.
Roll the dough from Left to Right.
Placing in a non-stick or well-greased loaf pan.
8. Allow to proof the second time for also about 30 minutes in the baking pans.
Once proofed, brush the whisked egg on top of the dough lightly.
9. Bake the bread in a preheated oven of 180 degrees celcius for about 35 minutes until golden brown.
Remove from oven and immediately remove from the baking tins.
Let cool on wire rack.
Alternatively.....Repeat the Step 6 onwards for another method :
6. Transfer the dough to a clean floured surface.
Deflate the dough by pummeling on it lightly.
Divide the dough into 4 roughly equal portions.
Roll each portion into a ball shape and let rest covered with cling wrap for at least 15 minutes.
7. Take each ball and roll out to a flat oval shape (pictured), spoon the raisins, sugar and butter onto the dough.
Roll the dough from top to bottom.
Flatten with your rolling pin and roll out again.
Repeat the folding and flatten again before placing in a non-stick or well-greased loaf pan.
Do the same for the rest of the dough portions.
8. Allow to proof the second time for also about 30 minutes in the baking pans.
Once proofed, brush the whisked egg on top of the dough lightly.
9. Bake the bread in a preheated oven of 180 degrees Celcius for about 35 minutes until golden brown.
Remove from oven and immediately remove from the baking tins.
Let cool on wire rack.
Ta ~ da ...! Soft & fluffy Raisin bread !! Finally ~~~ !!
With special thanks to :
http://www.smokywok.com/2010/11/raisin-bread-tangzhong-method-recipe.html
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