For California Raisin Condensed Milk. Soak raisins in hot water for 10 minutes, strain off the water. In a saucepan, combine hydrated raisins, cream, sugar and salt. Simmer on low heat for 10-15 minutes until the raisins are soft and the mixture thickens slightly. Using a blender, blend mixture until smooth. Strain for a silky texture if preferred. Cool and refrigerate until needed.

For the Dough. In large bowl (500ml-sized) dissolve yeast in warm coconut milk with a pinch of palm sugar. Let yeast mixture sit for 5-10 minutes until foamy, set aside. In a stand-mixer with dough hook, mix together all-purpose flour, whole wheat flour, palm sugar, spices, and salt.

Add in chilled water, followed by yeast mixture, egg, vanilla, and butter at room temperature. Mix on medium speed for 5 minutes and high speed for another 3 minutes until a smooth and elastic dough forms. Add California Raisins and continue mixing on low speed for 2 minutes.

Turn out the dough into a large bowl, cover with cling film and let it rise in a warm place for 1-5 hours, or until doubled in size. Punch down dough to degas it, divide the dough into 3 portions of about 330g each. Shape the dough into logs or ovals and place it on a baking tray. Score 10 lines on each dough. Cover the dough with cling film, let it proof in a warm place for another 45min-60min or until it has doubled in size.

Brush the dough with egg wash, sprinkle generously with sesame seeds. Bake in a 180°C pre-heated oven for 15-18 minutes or until golden brown and fragrant. Cool on a wire rack.

To Serve. Drizzle raisin condensed milk generously over the loaves. For extra indulgence, serve with a side of California Raisin Condensed Milk as a dipping sauce.