Christina Tan, Bakes n Bites
Mix all Ingredients A together until well blended.
Mix all Ingredients B together, then add to Ingredients A mixture. With a stand mixer and
dough hook, knead on low speed until everything is incorporated and a dough forms.
Add Ingredients C and knead on high speed until dough reaches windowpane stage.
Scrape dough into a clean bowl, cover and let rest for 15 minutes at room temperature.
Divide dough into 20 portions, each about 50 g. Drain the California Raisins of any residual moisture, then fold about 10 g California Raisins into each dough portion.
Shape dough portions into tight rounds. Place on a tray lined with baking paper, spacing them at least 8 cm apart. Cover and let breads proof at room temperature until approximately doubled in size: depending on the warmth of the surrounding environments, this may take between 30 minutes and 6 hours.
Preheat oven to 200°C (top element) and 190°C (bottom element).
Brush breads with oil or beaten egg yolk.
Bake breads for 20 minutes, until golden brown.
Let cool completely, then cling wrap breads to prevent moisture loss: they will keep for
Mix all Ing