By Chef Judy Koh
Mix all the ingredients together and set aside for two hours.
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.