Print Options:

California Raisin Christmas Tree Bread

Yields1 Serving

By Chef Judy Koh

California Raisin Christmas Tree Bread

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.

Nutrition Facts

0 servings

Serving size