I adapted the sweet bread dough recipe from the "magic bread" cookbook by Alex Goh. I like his gelatinezed dough method which simply mixes flour and hot boiling water. The bread can keep till the next day (i kept it for 48hrs).
Place flour in a mixing bowl. Add hot boiling water and mix with wooden spoon to form a rough dough. Cover bowl with cling film and leave dough to cool in the fridge for at least 12 hour, and up to 48 hours.
To make the sweet bread dough:
Combine flours, sugar, milk powder, yeast and salt together in a mixing bowl.
Tear the gelatinized dough into pieces and add to the bowl along with the eggs.
Using a stand electric mixer, mix on low speed, adding cold water gradually.
Mix until dough is well combined and leave the sides of bowl. Add in the cold butter cubes and mix on medium speed until dough is smooth.
Shape dough into a ball, leave to proof for 40mins or until doubled.
Fillings and assembly:
Beat cream cheese and sugar till creamy and light, set aside. If not using immediately, keep it in the fridge.
Divide bread dough into 12 portions (75g each) and shape to ball, rest for 10mins.
Spread the cream cheese filling (appx.1tbsp), sprinkle cranberries and raisins on top (do not put too many), seal the dough, place on the paper cup, set aside to rest for 40mins.
Don't need to apply egg wash. Bake at pre-heated 160c for 25mins at lower rack / 3rd lower rack.