Custard Raisin Bread: Soft and sweet bread, I know that you will love it!

So last night while I browsed through the books, I thought about this bread, the simple one that I want to try but just forgot about it.

The recipe come from ???????????????? (Favorite bread for special day) by ?? ?? (Mika Monma). She is one of my favorite food writer, how can I forgot her, ^ ^", may be the problem comes from the fact that I have more and more books, and I really want to try all the recipes, so when I got new book I will try new recipe and I have no time to look back to the recipe in the older book that I still didn't try it.

This bread is very easy to make, and it bases on her basic bread recipe. You can make this bread even you never make bread before (yes, I can promise the result, because many of my friends had their first home made bread by using this recipe). The dough is very easy to knead, and that the biggest part, because the first time bread maker will be happy to see that her (or his) bread dough really transform  from the mass mixture into smooth and satin dough in less than 15 minutes (hand knead).



The only problem from this time is I really want to put all the custard cream into the bread (haha, what can I do, I love to eat it), so it oozed out when I cut it into pieces, but it's still fine, only prepare for the mess.

This little bread can be serve as a breakfast or a tea time treat. So, welcome to the world of my bread baking (^ ^), hope you enjoy this bread like I do.



Bread

200g .................... Bread flour

20g ...................... Sugar

3g ........................ Salt

140g .................... Milk

3g ........................ Instant yeast

20g ...................... Unsalted butter



Filling

80g ...................... Raisin

1tbsp .................... Rum



Custard Cream

2 .......................... Egg yolks

40g ...................... Sugar

20g ...................... Plain flour

150g .................... Milk

20g ...................... Unsalted butter

1/4tsp .................. Vanilla paste



............................ Apricot jam for glazing





First Make the custard cream:







Put the bread flour, yeast and sugar in a bowl, whisk to combine, add and salt whisk again. Pour the milk into the bowl.



Use large spoon (or pastry scraper) to mix everything together, and knead briefly to bring all the ingredients together.

Take the dough out of the bowl and knead.



Knead by using the heel of your hands to compress and push the dough away from you, then fold it back over itself (see the picture here). Until all the dough are moisten.



Add the soften butter, give the dough a little turn and repeat. Put the weight of your body into the motion and get into a rhythm. Keep folding over and compressing the dough.

Knead for 10-15 minutes or until the dough is soft, pliable, smooth and slightly shiny, almost satiny, the dough will stop sticking to your hand.



Cover the bowl with a tea towel and leave the dough to prove for about 60 minutes.





Roll the dough into a rectangle about 1 cm (1/2 in) thick.

Spread the dough with the custard cream.

Sprinkle the raisin over the custard. Roll up the dough as you would a Swiss roll.





Then cut into 8 pieces (the custard will ooze out a bit, it's ok) , and place in the prepared foil cup, leave to prove under a tea towel for about 30 minutes.



Put the bread in the oven, bake for 10-15 minutes or until golden brown.