I was going through some cook books this morning and got an inspiration to bake this bread. I don’t know what to call it, since I modified some of the ingredients (original recipe from Alex Goh ‘The world of bread’ book). Anyway, here’s my version :
150 g bread flour
150 g Hong Kong flour
2 teaspoon instant yeast
35 g granulated sugar
1/2 teaspoon salt
1 tablespoon milk powder
3 tablespoon kaya
1 large egg
About 3 tablespoon pandan juice
100 ml water
20 g shortening
130 g raisins
Topping – 30 g butter, 30 g sugar, 60 g plain flour.
Mix all dry ingredients, from flour up to milk powder. Add the wet ingredient – kaya, egg (beat first with the pandan juice) and water. Mix well, I use speed 3 to 4 on my mixer using my dough hook. Add the shortening. Continue mixing, mine took about 20 minutes until the dough is elastic and won’t stick to the side of the bowl. Adjust the dough, if it is too soft add more flour, if it is too tough, add more water (room temperature or better still, cold water). About 5 minutes before the dough is done, mix in the raisins.
Oil the bowl and dough, cover with plastic clingwrap. Let it ferment for about an hour until it grows to double its size.
In the mean time, prepare the topping by mixing all the ingredients together and keep in the fridge. After an hour, punch down the dough. Transfer to a bread pan, let it rise again for another 45 minutes. Brush the top with milk or egg, and sprinkle the topping generously.
Look how wonderful it turn out, the inside is soft and the topping is crunchy.
My family loved it. Nothing beats a hot bread straight from the oven. And the smell in your kitchen is fantastic !