California Raisin Curry Bread

QTY: 20 Breads

Ingredients A

450 g Bread flour

20 g Milk powder

25 g Instant custard powder

5 g Bread improver

35 g Caster sugar

10 g Curry powder

5 g Instant yeast

Ingredients B

150 g Cold water

55 g UHT full-cream milk

50 g Egg

20 g Whipping cream

5 g Vinegar

Ingredients C

200 g California Raisins, rinsed with water and left to stand for 1 hour

20 g Caster sugar

1 g Salt

180 g Unsalted butter (or salted butter, in which case omit the salt above)

Oil or beaten egg yolk, for glazing

METHOD

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
2 days.

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California Raisin Curry Bread