400g Cream Cheese
500g Bread Flour (High Protein Flour)
8g Bread Improver
10g Dry Wheat Gluten
13g Instant Dry Yeast
125g (2 Large) Eggs
100g Cold Water
Walnuts (Whole) / Almond Flakes
Poppy Seeds (Optional)
~ With an electric mixer and paddle on medium speed, mix cream cheese & sugar for 2 minutes until softened.
~ Remove the mixture and attach a dough hook. Mix all dry ingredients together for 1 minute on slow speed.
~ Add eggs then water and continue mixing on slow speed for another minute.
~ Change to medium speed and mix for 5 minutes. then add in the cream cheese mixture.
~ Continue to mix for another 7-10 minutes until dough is fully developed.
~ Mix in raisins on low speed for 1 minute, making sure not to crush the raisins.
~ Transfer the dough to a flour-dusted surface and round up the dough.
~ Place dough into an airtight container and let it rise for 1 hour until dough is double in bulk.
~ Divide the dough into 80g (40g for mini buns) each.
~ Round up and rest the dough for 10 minutes, then remould into balls
~ Place 4 dough balls together (or desire shapes) and prove for 45-50 minutes until doubles in size
~ Brush beaten egg over the dough, place a walnut or some almond flakes and pipe softened cream cheese over it.
~ Sprinkle poppy seeds ( which i avoided) and bake for 15 minutes at 200'C until the top turns golden brown.