 |
Total Dough
| Ingredients | Bakers % | Metric/g |
| Bread Flour | 60 | 3000 |
| Water | 59 | 2950 |
| Instant yeast gold | 1 | 50 |
| High gluten flour | 40 | 2000 |
| Ascorbic acid | 30 ppm | |
| Salt | 2 | 100 |
| Butter | 4 | 200 |
| Milk powder | 1 | 50 |
| Whole orange, pureed | 20 | 1000 |
| California raisins | 30 | 1500 |
| California golden raisins | 30 | 1500 |
| Cinnamon, ground | .1 | 5 |
| Nutmeg, ground | .04 | 2 |
| Vanilla, as desired | ||
| Total | 247.16 | 12357 |
Sponge
| Ingredients | Bakers % | Metric/g |
| Bread flour | 100 | 3000 |
| Water | 65 | 1950 |
| Instant yeast gold | 1 | 30 |
| Total | 166 | 4980 |
Final Dough
| Ingredients | Bakers % | Metric/g |
| Bread Flour | 0 | 0 |
| Water | 50 | 1000 |
| Instant yeast gold | 1 | 20 |
| High gluten flour | 100 | 2000 |
| Ascorbic acid | 30 ppm | |
| Salt | 5 | 100 |
| Butter | 10 | 200 |
| Milk powder | 2.5 | 50 |
| Whole orange, pureed | 50 | 1000 |
| California raisins | 75 | 1500 |
| California golden raisins | 75 | 1500 |
| Cinnamon, ground | .3 | 5 |
| Nutmeg, ground | .2 | 2 |
| Vanilla, as desired | ||
| Total | 618 | 12357 |
Procedure
Four (4) hours before mixing combine ingredients for Sponge in mixer bowl and mix 3 minutes on low; then for 3 minutes more on medium. (Desired Sponge temperature is 78°F.) Ferment for 4 hours. Measure raisins into a bowl; cover with hot water and soak for 15 minutes. Drain for 5 minutes and let stand for at least 1 hour more or overnight.
Final Mixing
Combine Sponge and all other ingredients except raisins; mix 3 minutes on low speed and 8 minutes on medium. Add raisins and mix on low speed for 2 minutes. (Desired dough temperature is 78°F.) Let stand 30 minutes.
Shaping
Divide at desired weight; round and let rest for 20 minutes. Arrange rolls on greased baking sheets or mould loaves and set in baking pans. Proof for about 80 minutes. Bake at 400°F until done.
Formulation courtesy of California Raisin
