Almond Raisin Bread

Adapted from Alex Goh "Bread Magic"

Ingredients

Water Roux Started

80g bread flour

55g boiling water

Dough

240g bread flour

80g plain flour

65g sugar (I reduced to 50g)

5g salt

20g milk powder

6g instant yeast

130g cold water 

1 egg

60g butter

Almond Filings

50g butter

50g sugar

1 egg

1/4 tsp cinnamon powder

100g ground almonds

100g raisins

Method

1. Prepare water roux starter by mixing flour with boiling water and stir into a rough dough. Keep refrigerated for at least 12 hrs.
2. Mix dough ingredients (except butter) and add in starter. Add in butter when the dough is smooth. Knead the dough till it is elastic and non sticky. Proof dough till it doubled in size.
3. Prepare filing. Mix sugar and butter until well blended. Add in sugar and mix till well-combined. Add in ground almonds and cinnamon powder and mix till well combined. Set aside for later use.
   
4. Punch out the air in the dough after the first rise. Mould the dough round and let it rest for 10min. Roll it thin into rectangular shape.
5. Spread on almond filings and sprinkle raisins over the top. Roll it up swissroll style and let it proof for 45min.
6. Egg wash and sprinkle some almond flakes on top. (I omitted and just made a slit on top of the bread dough before baking)
7. Bake at 175C for 25-30min.