California Raisin, Mango & Pineapple Bun

AuthorCalifornia Raisins
Rating

Steven Ong | Assistant Director, Culinary Studies (Pastry and Baking), SHATEC Institutes
I have been enjoying California Raisins since I was a kid. I knew that most of my snacks weren't too healthy, but little did I know that California Raisins were the exact opposite! It's a nutritious food, and this creation combines all my childhood favourites - California Raisins, mango and pineapple - in a buttery bun.

California Raisin, Mango & Pineapple Bun
Yields20 Servings
Yields 20 buns
CALIFORNIA RAISIN PASTE
 200 g California Natural Raisins, soaked
 110 g passion fruit puree
CALIFORNIA RAISIN, MANGO & PINEAPPLE COMPOTE
 250 g California Raisin paste
 580 g pineapple (very ripe)
 300 g mango
 40 g brown sugar
 100 g unsalted butter
 6 g young ginger, thinly sliced
 25 ml white wine vinegar
BRIOCHE DOUGH
 100 g California Natural Raisins
 400 g bread flour, sifted
 40 g sugar
 30 g eggs
 8 g instant yeast
 7 g salt
 5 g malt
 220 ml milk
 60 g unsalted butter, softened pineapple rings
 zest of half a lime
CALIFORNIA RAISIN PASTE
1

Soak California Raisins in warm water for 1 hour. Strain and cover the California Raisins with passion fruit puree for another hour.

2

Using a handheld blender, blitz to a coarse paste. Keep chilled.

CALIFORNIA RAISIN, MANGO & PINEAPPLE COMPOTE
3

Peel, core and cut pineapples and mango into cubes.

4

Cook pineapples, sugar and butter in a large saucepan. Cook at high heat until caramelised. Add California Raisin paste, mango cubes, ginger and white wine vinegar. Cook for another 2 minutes and allow to cool.

BRIOCHE DOUGH
5

Mix all ingredients (except butter and pineapple rings) at low speed for about 5 minutes. Incorporate butter to the dough and mix well. Knead for 5 minutes to get a semi-developed dough.

6

Allow dough to ferment for approximately 2 hours before transferring to a lightly oiled baking tray. Chill overnight in the refrigerator.

7

The next day, roll dough to 2-mm thickness. Using a round cutter, cut out 12-cm pieces. Line the dough on the mould and fill with the California Raisin, mango and pineapple compote. Cover the top with another layer of brioche dough and proof for 1 hour.

8

Brush with egg wash and top with pineapple ring, then dust with icing sugar and bake at 180°C for about 15 minutes.

CategoryCooking Method

Ingredients

Yields 20 buns
CALIFORNIA RAISIN PASTE
 200 g California Natural Raisins, soaked
 110 g passion fruit puree
CALIFORNIA RAISIN, MANGO & PINEAPPLE COMPOTE
 250 g California Raisin paste
 580 g pineapple (very ripe)
 300 g mango
 40 g brown sugar
 100 g unsalted butter
 6 g young ginger, thinly sliced
 25 ml white wine vinegar
BRIOCHE DOUGH
 100 g California Natural Raisins
 400 g bread flour, sifted
 40 g sugar
 30 g eggs
 8 g instant yeast
 7 g salt
 5 g malt
 220 ml milk
 60 g unsalted butter, softened pineapple rings
 zest of half a lime

Directions

CALIFORNIA RAISIN PASTE
1

Soak California Raisins in warm water for 1 hour. Strain and cover the California Raisins with passion fruit puree for another hour.

2

Using a handheld blender, blitz to a coarse paste. Keep chilled.

CALIFORNIA RAISIN, MANGO & PINEAPPLE COMPOTE
3

Peel, core and cut pineapples and mango into cubes.

4

Cook pineapples, sugar and butter in a large saucepan. Cook at high heat until caramelised. Add California Raisin paste, mango cubes, ginger and white wine vinegar. Cook for another 2 minutes and allow to cool.

BRIOCHE DOUGH
5

Mix all ingredients (except butter and pineapple rings) at low speed for about 5 minutes. Incorporate butter to the dough and mix well. Knead for 5 minutes to get a semi-developed dough.

6

Allow dough to ferment for approximately 2 hours before transferring to a lightly oiled baking tray. Chill overnight in the refrigerator.

7

The next day, roll dough to 2-mm thickness. Using a round cutter, cut out 12-cm pieces. Line the dough on the mould and fill with the California Raisin, mango and pineapple compote. Cover the top with another layer of brioche dough and proof for 1 hour.

8

Brush with egg wash and top with pineapple ring, then dust with icing sugar and bake at 180°C for about 15 minutes.

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