Soaking the raisin in the rum will keep the raisin moisted throughout baking. With Utane Starter, this bread is soft and fluffy. You can also add nuts to the bread to increase the texture of the bread.
Ingredients:
135 g Milk
50 g Egg
150 g Utane Starter (See Utane Recipe)
50 g Cultured Butter
90 g Sugar
8 g Salt
475 g Bread Flour
25g Milk Powder
8 g Instant Dried Yeast
125 g Dried Raisins
4 tbsp Rum
Preparation:
1. Combine raisin and rum in a small bowl, set them aside to macerate for 1 hour.
2. Add all ingredients (except butter and raisin) into the breadmaker in the order listed.
3. Select the Dough Mode. When all ingredients come together, add butter. Put in the raisin when the butter has been absorbed.
4. When the Dough is done, transfer the Dough to onto a cleaned floured surface. Divided the Dough into 10 pieces. Knead into ball shaped. Let the dough rest for 10 minutes.
5. Shaped the dough. Form oval shaped buns and arrange on baking pan.
6. Let rest in a warm place until it is doubled in size.
7. Brush beaten egg on surface.
8. Preheat oven to 350 degree F.
9. Baked for 15 minutes.
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