Print Options:

Soboro Bread with California Raisin Rum Cream

Yields4 ServingsTotal Time1 hr 20 mins

Chef Samarn Vichiernarat
Owner, KNOWHOWBAKE The School of Baking and Pastry

California Raisins Rum Cream
 100 g California Raisins
 75 g Whipping Cream
 1 tbsp Rum
Soboro Bread
 100 g Bread Flour
 10 g Sugar
 2 g Dry Yeast
 1.50 g Salt
 1 Egg Yolk
 25 ml Milk
 25 ml Water
 15 g Butter
Soboro Topping
 75 g All Purpose Flour
 35 g Sugar
 1 g Baking Powder
 10 g Egg Whites
 35 g Butter
California Raisins Rum Cream

Combine the sugar, rum and whipped cream together in a bowl, whisk until stiff peaks are formed. Add raisins and place in piping bag. Keep chilled in the refrigerator.

Soboro Bread

Put the dry ingredients into the mixer. Add yeast and salt separately in opposite sides of the mixing bowl. Beat until well combined.


Add water, milk and egg and continue beating.


Add the butter and change to high speed to continue mixing until a soft and smooth dough is formed. The dough should feel elastic and slightly tacky to the touch.


Cut the dough into 50-gram balls; rest the dough for 10 minutes.


Shape into desired shape, usually round. Brush the dough with
water, place soboro topping on top, cover with plastic wrap and allow the dough to proof until it is double in size, or approximately 40-45 minutes before baking.


Bake at 175 C for 15 minutes, or until the soboro bread turns golden brown.


Remove from the oven and allow the soboro bread to cool down on a wire rack.


When the bread has cooled, cut each piece into half and pipe in the California Raisin Rum Cream. Dust with icing sugar.

Soboro Topping

Mix sugar, butter, flour, egg whites and baking powder together by hand until the dough resembles fine crumbs. Place in the refrigerator.

Nutrition Facts

Servings 4