California Raisin Coconut

AuthorCalifornia Raisins
Rating

Baking with Grand Chef Yukichi Matsubara

California Raisin Coconut
Yields1 Serving
 600 g California Raisins
 500 g Bread Flour
 500 g Cake Flour
 200 g Fine Sugar
 6 g Salt
 350 g Unsalted Butter
 200 g Egg Yolks
 60 g Fresh Yeast
 400 g Coconut Milk
Method
1

Scale all ingredients and keep in the refrigerator.

2

Sieve the flour. Add coconut milk and fresh yeast into the bowl.

3

Beat the unsalted butter, sugar and salt in a mixer bowl. Add in all the ingredients and mix thoroughly. Rest the dough for 30 minutes.

4

Divide into 280 g balls and rest for another 15 minutes.

5

Shape into one loaf and final proof for 40 minutes.

6

Bake for 23 minutes in the oven with top at 180°C, bottom at 150°C.

7

Cool and sprinkle with snow powder on top.