Jason Ng, Baker's Oven Pattisieries
Make Poolish. Combine all ingredients and mix on low speed for 2 minutes. Cover and let rest at room temperature for 1 hour, then chill overnight.
Mix Main Dough. Combine bread flour, cold water, beetroot puree, honey, maltitol and yeast in a mixing bowl. Mix on low speed for 3 minutes, until homogeneous.
Add all 400 g of the Poolish and mix on medium speed for 4 minutes.
Add salt and butter, then mix on low speed until gluten is fully developed and dough forms a windowpane.
Add California Raisins and walnuts and mix on low speed for 3 to 4 minutes. The temperature of the finished dough should be 24 to 26°C. Cover and rest for 1 hour at room temperature.
Make Cream Cheese Filling. Beat cream cheese and honey to blend, then fold in remaining ingredients. Chill until needed.
Make Crumble Topping. Mix shortening, maltitol and beetroot puree together to blend well. Stir in flour to make a crumbly-textured dough. Wrap and chill until needed.
Fold dough over on itself a few times, then continue to proof for 1 more hour.
Divide dough into 18 portions, each one about 90 g. Flatten a dough portion and shape into oblong. Wrap it around 25 g of Cream Cheese Filling, pinch seams to seal and shape into a round bun. Repeat with all dough and filling.
Break up Crumble Topping into fine crumbs. Spray buns with water, then roll them in crumbs to coat evenly.
Proof buns for 60 to 90 minutes. If the dough spring backs slowly when poked with a fingertip, the buns are ready for baking.
Bake in a preheated oven at 185°C for 12 to 14 minutes. Serve buns
while fresh and warm.