Semi-strong bread flour (Lys d'Or) or mixture of strong bread flour and cake flour
250 g (200 g of strong bread flour + 50 g of plain flour)
Heavy (double) cream
Instant dry yeast
Butter (unsalted or salted)
50 g plus (add more to your taste)
Soak the raisins in rum overnight. The photo shows the raisins after soaking overnight.
Put all the ingredients except the raisins and butter into a bread machine. Start the kneading course with mix call setting. Put the yeast where you are told.
After kneading the dough for five minutes add the butter. Drain and pat dry the raisins with kitchen paper.
When the mix call is beeping add all the raisins. Leave the bread machine to work until the first rising is done.
After the first rising, remove the dough and use your hand to knock the gas out. Divide into 10 portions and gently form into balls. Place the dough balls with joints down. One dough ball weighs about 55 g.
The dough is soft and wet so dust with flour if necessary. Cover with a moistened tea towel and leave to rest for 15 minutes.
After 15 minutes rest, flip over and put the dough balls with joints up. Roll out into 9-cm-diameter rounds while knocking out any gas.
Fold the top and bottom ends into the centre so as to stretch the surface. Pull both sides and fold towards the centre.
Try to make sure that the raisins will not appear on the surface. Place the dough with joints down on a baking tray and let rise for about 40 minutes at 35°C with the proofing setting of your oven.
Leave to rise until the dough has risen to 1.5 times or twice in volume. Slash the centre of the dough with a sharp razor or knife.
Insert 5 g of butter into the slash and sprinkle with plenty of granulated sugar. In this photo I used 5 g of butter for each bun.
Your work will go much smoothly if you cut the butter nice and thinly beforehand.
Bake in oven preheated to 200°C for about 13 to 15 minutes. Adjust the baking time according to your oven at home.
After the bread is nice and golden brown, remove from the oven and cool on a cooling rack.
When you open up the bread you can see plenty of raisins! You'll love the sweet sugar and butter topping.
Toast lightly the next day and you will have a delicious and juicy butter topping! You don't need to toast it; you can enjoy it as it is of course.
Story Behind this Recipe
I had leftover cream and raisins so I tried making this and it turned out very tasty. So now when you have raisin bread at my home it will be this!
The scores opens wide when you bake the bread, so sprinkle with more granulated sugar than you think is enough. Adjust the amount of butter to your taste. The dough is quite wet so if you are a bit unsure, try using 75 ml of water instead. I wanted to make soft dough so I used 80 ml of water.