Yesterday, I shared the recipe for a modern California Raisins Cake you can make for Easter Sunday. Here’s another recipe for another California Raisins creation that’s perfectly edible and can replace those Easter Eggs for your celebration. It’s created by Chef Michael Aspiras of Le Petit Souffle and Scout Honor, in collaboration with California Raisins.
Dancing California Raisins and Chef Michael Aspiras
In case you didn’t know, California Raisins are fat- and cholesterol-free, low in sodium, and naturally sweet, so you can reduce the amount of refined sugar that you would otherwise need to use in your breads and cakes.
For the brioche
86g stiff levain
366g hard levain
116g whole egg
55g white sugar
1. With hook attachment, mix all ingredients until well blended.
2. Cover with cling wrap and let rest for 30 minutes.
250g California Raisins (pureed chunks)*
936g hard flour
55g white sugar
486g whole egg
590g butter (softened)
1. Combine all dry ingredients and egg on rested dough. Mix until the dough sticks on the hook.
2. Slowly add small amount of butter. Mix until butter is combined.
3. Continue adding butter until completely incorporated, then add raisin puree.
4. Keep the dough in an oil-coated container. Transfer the dough, fold four sides, cover with cling film, then chill overnight before using.
*For the California Raisins
310g California Raisins
45g white sugar
1. Cook sugar in water until it turns into light syrup. Add in rum then remove from heat.
2. Soak raisins in rum overnight.
Dividing the dough
1. Remove cling film, flour the working table and top of the dough, then turn the container upside down, slowly lifting the container until the dough falls down.
2. Lightly flour the dough again, then divide the dough in a form according to desired weight.
1. Pinch the sides of the square dough like a dumpling, then seal.
2. Place the seam side on the working table, place your palm on the top of the dough, and shape it into a ball doing a circular motion.
3. Place rounded dough in a baking tray, seam side down. Cover and let rest for 45 minutes.
4. Pipe top with crisp topping batter**.
1. Preheat oven at 200°C.
2. Bake for 12-15 minutes.
**Crisp topping batter
200g all purpose flour
4g baking powder
100g confectioner’s sugar
200g unsalted butter (softened)
4 large eggs (beaten)
15g vanilla extract
1. Sift flour, baking powder, and salt together in small bowl.
2. Using clean, dry mixer bowl and paddle, beat butter and confectioner’s sugar on medium-high speed until light, pale, and fluffy (about 3min).
3. With mixer running, gradually add eggs, then vanilla. Mix until smooth, scraping down bowl as needed (about 2min).
4. Add flour mixture and mix on low speed until combined (about 30 seconds). Scrape down bowl, and then fold ingredients by hand to mix fully. Transfer mixture to piping bag with a round piping tip. Do not refrigerate.
1. Make a 1-inch incision at the bottom of each cooled bun. Fill with Chantilly.
2. Dust with powdered sugar.
California Raisin Rum Chantilly Cream
400g dairy whipping cream
400g non-dairy whipping cream
100g raisin puree
Whip all ingredients together until stiff.
California Raisins are available in leading supermarkets nationwide. Learn more about California Raisins and recipes by visiting calraisins.org/ and caraisins.com, or checking out their official Facebook page.