By Chef Judy Koh
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
1
Mix all the ingredients together and set aside for two hours.
Dough
2
Mix all the sponge ingredients and set aside for 2 hours.
3
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.
4
Round and bulk ferment for about 30 mins.
5
Divide into two pieces (500gx2) before shaping into Christmas trees.
6
Proof. Dust with flour and score attractively before baking at about 200°C for about 25 mins or so.
Ingredients
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’