By Chef Michael Aspiras, Le Petit Souffle
With hook attachment, mix all ingredients until well blended.
Cover with a cling wrap and let rest for 30 minutes.
Combine all dry ingredients and egg on rested dough, mix until the dough sticks on the hook.
Slowly add small amount of butter, mix until butter is combined.
Continue adding butter until completely incorporated, then add raisin puree.
Keep the dough in an oil coated container, transfer the dough, fold four sides, cover with cling film, chill overnight before using.
Cook sugar in water until it turns into light syrup; add in rum remove from heat.
Soak raisins in rum, soak overnight.
Remove cling film, flour working table and top of the dough, turn the container upside down, slowly lift the container until the dough falls down.
Lightly flour the dough again, divide the dough in a form according to desired weight.
Pinch the sides of the square dough like a dumpling, then seal.
Place the seam side on the working table, place your palm on the top of the dough and shape into a ball doing a circular motion.