By Chef Judy Koh
Mix all the ingredients together and set aside for two hours.
Mix the fermented sponge with the dough ingredients, adding the butter last.
Knead until developed before adding in the California Raisins.
Round and bulk ferment for about 30 mins.
Divide into 65g each. Place into greased square tins.
Bake at 200°C for about 12 mins.
When cooled, pipe about 30g of raisin cream cheese filling into the buns and decorate the top with a piece of patterned sponge and attach to bread with a bit of cream cheese.
Cream the cream cheese and icing sugar together before adding the butter. When the mixture is smooth, add in the California Raisins.
Cream butter and sugar before adding egg white and essence. Add in flour and food colours.
Spread the mixture over non-stick paper and leave in the freezer to set before spreading the sponge mixture (230g per tray) over it.
Bake at 225°C until the sponge turns colour.
Cut into squares or shapes.