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A split tumeric bun stuffed with raisin

Turmeric Bun with Raisin Stuffing

A turmeric spiked brioche bun stuffed with a just sweet raisin paste.
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Prep Time 20 minutes
12 hours
Servings: 9
Course: Side Dish
Ingredients Method

Ingredients
  

For the Brioche
  • 2 Cups All-Purpose Flour
  • 2 tbsp Honey
  • 1/4 Cup Butter
  • 3/4 Cup Bread Flour
  • 2 tsp Yeast
  • 1/4 tsp Salt
  • 1 tsp turmeric Powder
  • 1 Cup Whole Milk
  • 3 Eggs 2 for Dough/ 1 for egg washing
For Raisin Paste
  • 1 Cup Raisin
  • 2 tsp Freshly Grated Tumeric
  • 1 tsp Freshly Grated Ginger
  • 1/2 tsp Freshly Ground Black Pepper

Method
 

  1. Warm up the milk just a little past room temperature. Dissolve the yeast and honey into the milk before stirring in the egg. Set aside.
  2. Pour the All-purpose flour, the bread flour, turmeric powder, and salt into a mixing bowl (you can do this with a standing mixer or knead by hand). Using a hook, slowly start mixing the flour.
  3. Pour in the milk mixture into the flour in the mixing bowl. Then add in the softened butter until well combined
  4. Continue to knead the dough for about 10 minutes after it is uniformly combined. This will help with gluten formation.
  5. Once the brioche dough has been kneaded, put it in a big bowl and cover with plastic wrap. The dough should be allowed to rise overnight in the fridge. Or it will double in bulk over 2 hours if you leave in a warm place to rise. The dough is easier to work with when it is cold because of the high-fat content.
To Make Raisin Paste
  1. Soak the raisins in 1/4 cup of hot water for 10 minutes then strain. Using a sharp knife, roughly chop the raisin into a fine paste.
  2. Combine the raisin paste with the fresh turmeric, fresh ginger, and black pepper. Set aside
Making The Stuffed Bun
  1. Once you are ready to assemble the bun, punch down the brioche dough. Let it rest for five minutes before attempting to work with it.
  2. The dough is approximately 36oz in weigh, so divide into 9 equal dough about 4oz in weight. Also, divide raisin paste into 9 equal parts
  3. Roll out each brioche dough ball into a flat piece. Place raisin mix in the middle and fold the edge over until the paste is sealed into the dough.
  4. Once all the dough has been stuffed, place each bun sealed side down on a baking tray. Cover with a clean tea towel. Allow the buns to rise in a warm corner for about an hour
  5. Preheat oven to 350F. Once the dough is ready, beat the extra egg with a tablespoon of water and brush the top of each bun. Place in the hot oven. Bake for 20-25 minutes.
  6. Allow the buns to rest for at least 15 minutes before breaking into them. Enjoy. The buns freeze well and reheat in the microwave in 30 seconds.