California Raisin Christmas Treasure Bread Box

AuthorCalifornia Raisins
Rating

By Chef Judy Koh

california raisin christmas treasure bread box.
Yields1 Serving
Ingredients for sponge preferment for 18 pcsx65g
 300 g Bread flourBaker’s % - 60
 3 g YeastBaker’s % - 0.6
 195 g WaterBaker’s % - 65
Ingredients for dough
 100 g Bread flourBaker’s % - 20
 100 g Plain flourBaker’s % - 20
 250 g California RaisinsBaker’s % - 50
 100 g SugarBaker’s % - 20
 7 g SaltBaker’s % - 1.4
 2 g Bread improverBaker’s % - 0.4
 20 g Milk powderBaker’s % - 4
 5 g YeastBaker’s % - 1
 56 g Egg (1 no.)Baker’s % - 11.2
 25 g Egg yolkBaker’s % - 5
 55 g WaterBaker’s % - 50
 85 g ButterBaker’s % - 17
Ingredients for raisin cream cheese filling
 750 g Cream cheeseBaker’s % - 100
 270 g Icing sugarBaker’s % - 36
 165 g ButterBaker’s % - 22
 300 g California RaisinsBaker’s % - 40
 85 g ButterBaker’s % - 17
Patterned Sponge
Part A (Edible design)
 100 g ButterBaker’s % - 100
 100 g Icing SugarBaker’s % - 100
 100 g Egg WhiteBaker’s % - 100
 2 ½ tsp Vanilla EssenceBaker’s % - 2
 100 g Plain FlourBaker’s % - 100
 Red, green , orange Food Colours
Sponge preferment for 18 pcsx65g
1

Mix all the ingredients together and set aside for two hours.

Dough
2

Mix the fermented sponge with the dough ingredients, adding the butter last.

3

Knead until developed before adding in the California Raisins.

4

Round and bulk ferment for about 30 mins.

5

Divide into 65g each. Place into greased square tins.

6

Proof.

7

Bake at 200°C for about 12 mins.

8

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.

Raisin cream cheese filling
9

Cream the cream cheese and icing sugar together before adding the butter. When the mixture is smooth, add in the California Raisins.

Patterned Sponge
10

Cream butter and sugar before adding egg white and essence. Add in flour and food colours.

11

Spread the mixture over non-stick paper and leave in the freezer to set before spreading the sponge mixture (230g per tray) over it.

12

Bake at 225°C until the sponge turns colour.

13

Cut into squares or shapes.

CategoryCooking Method

Ingredients

Ingredients for sponge preferment for 18 pcsx65g
 300 g Bread flourBaker’s % - 60
 3 g YeastBaker’s % - 0.6
 195 g WaterBaker’s % - 65
Ingredients for dough
 100 g Bread flourBaker’s % - 20
 100 g Plain flourBaker’s % - 20
 250 g California RaisinsBaker’s % - 50
 100 g SugarBaker’s % - 20
 7 g SaltBaker’s % - 1.4
 2 g Bread improverBaker’s % - 0.4
 20 g Milk powderBaker’s % - 4
 5 g YeastBaker’s % - 1
 56 g Egg (1 no.)Baker’s % - 11.2
 25 g Egg yolkBaker’s % - 5
 55 g WaterBaker’s % - 50
 85 g ButterBaker’s % - 17
Ingredients for raisin cream cheese filling
 750 g Cream cheeseBaker’s