 |
Final Dough
| Ingredients | Bakers % | Metric/g |
| Bread flour | 77 | 1746 |
| Hi-gluten flour | 23 | 522 |
| Salt | 2.5 | 57 |
| Sugar | 12 | 273 |
| Dry instant yeast | 5 | 114 |
| Cinnamon | .3 | 7 |
| Nutmeg | .3 | 7 |
| Sweet potato puree | 490 | 907 |
| Eggs | 49 | 1111 |
| Water | 3.3 | 75 |
| Butter | 50 | 1134 |
Ganache
| Ingredients | Bakers % | Metric/g |
| California raisin juice concentrate | 58.3 | 4089 |
| White chocolate | 100 | 700 |
| Cinnamon | 1.6 | 12 |
| Vanilla extract | 5 | 35 |
| Cream | 41.6 | 292 |
| California raisin paste | 155 | 1085 |
| Totals | 623.9 | 8486 |
Procedure
| Mixing time and speed | 13 minutes - first speed, 20 minutes - Second speed |
| Dough temperature | 73oF |
| Fermentation time | One hour / overnight |
| Fermentation temperature | 77oF/40oF |
| Folding if needed | 1 before retarding |
| Dividing weight | 60 grams / 2.2 oz |
| Make up | Round |
| Proofing time | 2 hours |
| Proofing temperature | 80oF |
| Proofing humidity | 80oF |
| Type of oven | Convection |
| Baking temperature | 385oF |
| Baking time | 10 minutes |
| Finished weight | 83g |
Fold raisin paste into ganache once emulsified. Ganache should be portioned 25g/.9oz and frozen the night before. Once pre-shaped, rounds should be flattened and a ball of ganache place in center. Wrap dough around ganache and seal tightly. Egg wash directly before proofing and directly before baking. Once cool, lay a straight sheet of parchment across the top of the roll and lightly dust one half with powdered.
