Custard Raisins Bread

Saw these bread made by Melly, highly recommended by her
It's indeed a keeper, soft, fluffy and yummy!

After bite:

Recipe adapted from dailydelicious - an avid baker I always admire, and love her way of blogging, not only sharing the recipe but with a detailed step by step instruction, great for a beginner like me :P

I made some with chocolate chips too instead of raisins, but I still prefer those with raisins

After bite:

One thing I should have not done - being greedy and put too much filling - quite messy during cutting and needed to rearrange again on the tray - struggled quite abit when rolling them up and somehow I think it did affect the end result, should have been more fluffy otherwise...too much glaze too, so it's a little too sweet for me

Learnt my lesson, the next time I make, just being realistic :)

What you need:

(I made 1.5 recipe = 18 pcs)

Below is 1 recipe

For the bread:

140g milk

200g bread flour

20g sugar

3g salt

3g instant yeast

20g unsalted butter

For the custard cream:

2 egg yolks

40g sugar

20g plain flour

150g milk

20g unsalted butter

1/4tsp vanilla paste

Filling:

-raisins mixed with rum

-chocolate chips

Apricot jam for glazing -> heat in a small saucepan over medium heat until liquid. Remove from heat and strain the jam to remove fruit lumps

To make custard cream:

Put egg yolks, flour and sugar, whisk together, meanwhile put the milk in microwaveable cup and heat for 1 and a half min. Gradually pour the hot milk into the yolk mixture, whisk all the time til all milk is in the pan

Put the pan over low heat, whisk all the time til the mixture is thicken

Take the pan off the heatm put the butter into the custard, stir to combine, add in vanilla paste and stir again

Let the custard cool, if there are some lumps, strain

To make the bread using bread maker:

(please hop on the site I mentioned above for manual way)

Put into the bread maker pan in the following order: milk, flour, sugar, salt, yeast, butter

Set to dough (it usually takes 1.5hour)

Roll the dough into a rectangle about 1cm thick

Spread the dough with the custard cream

Sprinkle raisins over the custard. Roll up the dough as you would a swiss roll

Then cut into pieces (I cut into 6pcs) - custard will ooze out a bit but its ok

Place in the prepared foil cup, leave to prove under a tea towel for about 30minutes

Put the bread in the oven, bake for 10-15mins or til golden brown

Brush the bread with the glaze, and let cool completely

Note:

I did the custard cream after the dough was out from the bread maker - meantime I left the dough for further proofing under a towel til the custard cream cooled - approximately 30minutes

For step by step instruction, you may hop on the link I gave above

Great sweet bread base recipe! Will definitely use it for other kinds of sweet bread :)