Raisin Cream Cheese & Tuna Mayo Soft Buns by Crystal Lee

This recipe calls for 12 buns. I made 6 cream cheese & 6 tuna fillings.

Gelatinised dough
100g bread flour
70g hot boiling water

Method:
1. Place flour in a mixing bowl.
2. Add hot boiling water and mix with wooden spoon to form a rough dough.
3. Cover bowl with cling film and leave dough to cool in the fridge for at least 12 hours, and up to 48 hours.

To prepare Basic sweet bread dough
1 quantity of above gelatinised dough
300g bread flour
100g plain flour
80g sugar
20g milk powder
1 tbsp instant yeast
½ tsp salt
175g cold water
1 cold grade A egg
60g cold butter, cubed

Method:
1. Combine flours, sugar, milk powder, yeast and salt together in a mixing bowl.
2. Tear the gelatinized dough into pieces and add to the bowl along with the eggs.
3. Using a stand electric mixer, mix on low speed, adding cold water gradually.
4. Mix until dough is well combined and leave the sides of bowl.
5. Add in the cold butter cubes and mix on medium speed until dough is smooth.
6. Shape dough into a ball, leave to proof for 40 mins or until doubled.

Filling
80g cream cheese
20g sugar
Raisins, 36pcs (6pcs per bun), soaked in water for 30 mins to soften
- Beat cream cheese and sugar till creamy and light, set aside. If not using immediately, keep it in the fridge.

1/2 can tuna, chopped onion, mayonnaise, salt & pepper to taste
- Mix well all ingredients

To make bun:
1. Divide bread dough into 12 portions (75g each) and shape to ball, rest for 10mins.
2. Spread the cream cheese filling (appx. 1 tbsp), sprinkle raisins on top, seal the dough, place on the paper cup, set aside to rest for 40 mins.
3. Same applied for tuna filling too.
4. Don't need to apply egg wash. Bake at pre-heated 160C for 25 mins at lower rack / 3rd lower rack.