Name: California Raisin Christmas Tree Bread
Ingredients: 225 g Bread flour; 3 g Bread flour; 150 g Water; 30 g Milk; 80 g Brown sugar; 56 g Egg; 2 g Yeast; 10 g Milk powder; 150 g Bread flour; 2 g Salt; 150 g Butter; 250 g Rum-soaked California Raisins (soaked in 120g dark rum ); 20 g Citrus or dried mango peel; 10 g Glace red cherries; 10 g Glace green cherries; 40 g Toasted almond slivers; ½ tbs (about 1 lemon) Lemon zest; 6 g Mixed spice (1.5 tsp); Additional 6 nos. of red and 6 nos. of green cherries for decoration

AuthorCalifornia Raisins

Rating

By Chef Judy Koh

Yields1 Serving

Ingredients for sponge preferment

225 g Bread flourBaker’s % - 60

3 g Bread flourBaker’s % - 0.8

150 g WaterBaker’s % - 66.67

Ingredients for dough

30 g MilkBaker’s % - 8

80 g Brown sugarBaker’s % - 21.33

56 g EggBaker’s % - 14.93

2 g YeastBaker’s % - 0.53

10 g Milk powderBaker’s % - 2.67

150 g Bread flourBaker’s % - 40

2 g SaltBaker’s % - 0.53

150 g ButterBaker’s % - 40

250 g Rum-soaked California Raisins (soaked in 120g dark rum )Baker’s % - 66.67

20 g Citrus or dried mango peelBaker’s % - 5.33

10 g Glace red cherriesBaker’s % - 2.67

10 g Glace green cherriesBaker’s % - 2.67

40 g Toasted almond sliversBaker’s % - 10.67

½ tbs (about 1 lemon) Lemon zestBaker’s % -

6 g Mixed spice (1.5 tsp)Baker’s % - 1.6

Notes:

Additional 6 nos. of red and 6 nos. of green cherries for decoration

Sponge preferment

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

Dough

Mix all the sponge ingredients and set aside for 2 hours.

Mix the fermented sponge with the dough ingredients, adding the butter last. Knead until developed before adding the spice, zest, Californian Raisins, dried mango/citrus peel and almond slivers later.

Round and bulk ferment for about 30 mins.

Divide into two pieces (500gx2) before shaping into Christmas trees.

Proof. Dust with flour and score attractively before baking at about 200°C for about 25 mins or so.

CategoryBreadsCooking MethodBake

Ingredients