INGREDIENTS

Xinyan Bread Flour  300g
Caster Sugar  50g
Salt 8g
Instant Yeast 9g
Eggs 50g
Condensed Milk 67g
Water 216g
Unsalted Butter 75g
Black Raisins (Soak raisins for 15 minutes & strain before mixing) 135g
Walnuts (Chopped)  130g

PROCEDURE

1.Preheat oven to 185°C.
2.Mix flour, sugar, salt, yeast, eggs, condensed milk and water together for 2 minutes at low speed. Increase to high speed and mix for 3 minutes. Add butter and mix at low speed for 2 minutes.
3.Increase the speed to high and mix for 5 minutes until a smooth and pliable dough is developed. Add in walnut and raisin at low speed and mix until combined.
4.Set the dough aside to rest for 30 minutes and use a damp cloth to cover.
5.Divide the dough to 250g each. Cover and rest the dough pieces for 20 minutes.
6.Fold the dough to an oblong shape or any desired shape. Place it on greased baking pan.
7.Cover the dough and let it proof for 60 minutes.
8.Bake at 180°C for 25-30 minutes until golden brown.