Turmeric Bun with Raisin Stuffing
A turmeric spiked brioche bun stuffed with a just sweet raisin paste.
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
Instructions
- 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.
- 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.
- Pour in the milk mixture into the flour in the mixing bowl. Then add in the softened butter until well combined
- Continue to knead the dough for about 10 minutes after it is uniformly combined. This will help with gluten formation.
- 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
- 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.
- Combine the raisin paste with the fresh turmeric, fresh ginger, and black pepper. Set aside
Making The Stuffed Bun
- 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.
- 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
- 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.
- 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
- 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.
- 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.