Fluffy soft pull apart bread for breakfast again, this time with raisins.
Taro Raisin Buns
270g plain flour 1 teaspoon instant dry yeast 120g steamed taro 1 tablespoon raw honey 60g whipping cream (38%) 1 egg 1/4 teaspoon sea salt 15g cold butter cubed 50g raisins optional: rolled oats for garnish
** Soak raisins in a bowl of warm water for 30 minutes. Drain and gently squeeze dry to remove excess liquid before use.
In a mixer bowl, place plain flour, instant yeast, mashed and cooled steamed taro, raw honey, cream, beaten egg and knead with a dough hook attachment on the lowest speed (KA 1). Stop the mixer when the ingredients come into a ball. Let the dough rest for 15-30 minutes.
After resting the dough, sprinkle the sea salt on the dough. Start the mixer running on its lowest speed again to knead the dough for 1 minute, before adding cubed butter, one by one. Knead until the dough reaches window pane stage, this is when the dough becomes very smooth and elastic, and starts to pull away from the sides of the bowl. Add raisins while mixer is running and knead for about 1 minute to incorporate the raisins into the dough. Remove the bowl from mixer, cover and bulk rise for 1 hour.
After an hour, the dough will rise and increase its volume, punch it down to release the gas, and transfer to a clean work top. Flatten the dough to push out gas trapped inside the dough, either by hand or a rolling pin. Flour hands and worktop to help with shaping if the dough is sticky. Divide the dough into 6 equal parts, shape each into a ball and place it in a greased tin or pan, seam side facing downwards. Let this sit in a draft-free place to rise for another 50-60 minutes.
Bake in a preheated oven at 170C for 25 minutes. Remove the bread from the pan immediately after baking, and let it cool on a rack completely before slicing or serving.
Store in a covered container if not consumed immediately, to keep the loaf soft and the crumbs from drying out.