Sunday, August 15, 2010
Custard Raisin Fan Rolls
I remember eating some kind of custard snail like looking rolls from a bakery in New York many years ago. The bread was soft and it has some kind of custard and raisins inside. Inspired by that custard rolls I decided to try my hand in making it.
460 gram bread flour
2 tsp yeast
60 gram milk powder
70 gram sugar
½ tsp salt
150 - 160 ml milk (you might need a bit more or less)
70 gram butter
100 gram water roux
80 gram unsalted butter - soft
60 gram sugar
1 egg yolk
2 tbsp custard powder or cornstarch
100 gram milk powder
¼ tsp salt
1 ½ cups raisin
I egg white (beaten for egg wash)
Some sliced almonds (for garnish)
1. Fit the mixer with the dough hook attachment. Combined flour, milk powder, salt, yeast and sugar in the mixing bowl. Mix well. Add in the egg and water roux. Turn on the mixer and slowly add in the milk until the dough comes together and forms into a nice ball of dough. Continue to mix for 5 minutes and add in the butter. Continue to mix for another 5 minutes.
2. Cover the dough and let it rest in a warm place until double in size. In the meantime mix all the filling ingredients together (accept raisins) and set it aside.
5. Brush it with some egg wash and sprinkle on some sliced almonds. Baked in a pre-heated 350 degree F oven until golden brown. Remove from oven and let them cool.
I am submitting this to Yeastspotting