Red Dragon Fruit with California Raisin Soft European Bread

AuthorCalifornia Raisins
Rating

Richard Or, Hansford Pte Ltd

Yields6 Servings
QTY: 6 Breads
Soaked California Raisins
 100 g California Raisins
 100 g Water
Cooked Sponge
 84 g Bread flour
 8 g Fine sugar
 1 g Fine salt
 75 g Boiled water
Main Dough
 500 g Bread flour
 75 g Fine sugar
 3 g Salt
 10 g Active dry yeast
 225 g Water (see Step 3)
 75 g Pureed fresh red dragon fruit
 75 g Cooked sponge from above
 10 g Unsalted butter
Cream Cheese Filling
 250 g Cream cheese
 50 g Sugar
METHOD
1

Soak California Raisins beforehand. Combine them with water, cover and let soak for 2 days at room temperature.

2

Make Cooked Sponge 1 day in advance. Combine flour, sugar, salt and water in a saucepan. Mix well, then stir constantly over medium heat until mixture thickens and reaches a gentle boil. Transfer to a bowl, cover with cling wrap and let cool completely. Chill overnight.

3

Drain California Raisins, reserving soaking liquid. Top up soaking liquid with water to obtain the 225 g water for the Main Dough

4

Make Main Dough. With a stand mixer, mix bread flour, sugar, salt and yeast together.
Add water, dragon fruit puree and Cooked Sponge, then mix on low speed for 2 minutes.

5

Increase speed to medium and mix for 9 minutes. Add butter and mix in until incorporated. Add soaked California Raisins and mix on low speed for 2 minutes more to incorporate.

6

The temperature of the finished dough should be around 27°C. Cover dough with cling wrap and rest it for 25 minutes.

7

Divide dough into 6 portions of about 150 g each. Cover and let rest for 30 minutes.

8

Make Cream Cheese Filling. Mix all ingredients together until combined.

9

Flatten a dough portion. Pipe about 40 g Cream Cheese Filling on top, then fold dough over to enclose. Pinch seams well to seal. Gently roll into a thin log about 35 cm long, then place on a baking sheet, curving it into a swirly ‘S’ shape. Shape all breads likewise.

10

Proof breads in a proofer at 30°C to 35°C for about 70 minutes, until they are 2.5 times their original size.

11

Preheat oven to 210°C (top element) and 180°C (bottom element).

12

Lay a striped stencil on breads, sift over a light dusting of flour, and remove stencil. Bake for about 16 minutes.

13

Transfer breads to a rack and let cool.

CategoryCooking Method,

Ingredients

QTY: 6 Breads
Soaked California Raisins
 100 g California Raisins
 100 g Water
Cooked Sponge
 84 g Bread flour
 8 g Fine sugar
 1 g Fine salt
 75 g Boiled water
Main Dough
 500 g Bread flour
 75 g Fine sugar
 3 g Salt
 10 g Active dry yeast
 225 g Water (see Step 3)
 75 g Pureed fresh red dragon fruit
 75 g Cooked sponge from above
 10 g Unsalted butter
Cream Cheese Filling
 250 g Cream cheese
 50 g Sugar

Directions

METHOD
1

Soak California Raisins beforehand. Combine them with water, cover and let soak for 2 days at room temperature.

2

Make Cooked Sponge 1 day in advance. Combine flour, sugar, salt and water in a saucepan. Mix well, then stir constantly over medium heat until mixture thickens and reaches a gentle boil. Transfer to a bowl, cover with cling wrap and let cool completely. Chill overnight.

3

Drain California Raisins, reserving soaking liquid. Top up soaking liquid with water to obtain the 225 g water for the Main Dough

4

Make Main Dough. With a stand mixer, mix bread flour, sugar, salt and yeast together.
Add water, dragon fruit puree and Cooked Sponge, then mix on low speed for 2 minutes.

5

Increase speed to medium and mix for 9 minutes. Add butter and mix in until incorporated. Add soaked California Raisins and mix on low speed for 2 minutes more to incorporate.

6

The temperature of the finished dough should be around 27°C. Cover dough with cling wrap and rest it for 25 minutes.

7

Divide dough into 6 portions of about 150 g each. Cover and let rest for 30 minutes.

8

Make Cream Cheese Filling. Mix all ingredients together until combined.

9

Flatten a dough portion. Pipe about 40 g Cream Cheese Filling on top, then fold dough over to enclose. Pinch seams well to seal. Gently roll into a thin log about 35 cm long, then place on a baking sheet, curving it into a swirly ‘S’ shape. Shape all breads likewise.

10

Proof breads in a proofer at 30°C to 35°C for about 70 minutes, until they are 2.5 times their original size.

11

Preheat oven to 210°C (top element) and 180°C (bottom element).

12

Lay a striped stencil on breads, sift over a light dusting of flour, and remove stencil. Bake for about 16 minutes.