California Raisin Bun Clusters

FORMULA

Total Dough Biga (Sponge) Final Dough
Ingredients Bakers % US/Oz Metric/g Bakers % US/Oz Metric/g US/Oz  Metric/g
All Purpose Flour  100 27.9 791 100 8.4 237 19.5 554
Water  19.5 5.4 154 65 5.4 154 0 0
Milk  20 5.6 158 5.6 158
Eggs, 2 small  10 2.8 79 2.8 79
Yeast  6 1.6 47.5 0.1 0.01 0.20 1.6 47.5
Salt  1.9 0.5 15 0.5 15
Sugar  15 4.2 119 4.2 119
Cinnamon, ground  0.6 0.2 5 0.2 5
Nutmeg, ground  0.3 0.1 2 0.1 2
Butter  20 5.6 158 5.6 158
Zante currants, macerated  50 14.0 396 14.0 396
Vanilla extract  1.5 0.4 12 0.4 12
Orange marmalade  8 2.2 63 2.2 63
Biga (Sponge)  165.1 13.8 392  13.8  392 
Total  252.8 70.6  2000  70.6  2000 
Egg Wash 
Ingredients US/Oz Metric/g
Egg, 1 large beaten with a little water 1.7 48
Streusel
Ingredients US/Oz Metric/g
Butter 4.0 113
Sugar 3.3 94
Salt 0.1 94
Vanilla extract 0.1 2
Pastry flour 6.61 188
Total Streusel 14.1 400 
Icing

PROCEDURE

  1. Twelve (12) hours before final mixing, gently mix sponge ingredients together with bench scraper or wooden spoon until mixture forms shaggy dough. Cover with plastic wrap and leave at room temperature (75˚F) for 12 hours.
  2. Macerate currants by combining them with the vanilla extract, orange marmalade and warm water or orange juice (75°F) to cover; let stand for 12 hours. (Desired final macerated weight is approximately 72% currants and 28% liquid.)

Final mixing:

  1. Break sponge into small pieces and place in bowl of spiral mixer. Add flour, milk, eggs, yeast, salt, sugar, cinnamon, nutmeg and 90% of the water.
  2. Mix for 3 minutes on 1st speed, adding only enough of the remaining water to make a fairly stiff dough. (Amount of water needed depends on absorbency of flour.)
  3. Mix for 3 minutes on 2nd speed to develop gluten until window begins to appear when dough is stretched.
  4. Continue mixing on 2nd speed, quickly incorporating butter in small pieces. (Butter should be soft and pliable, but still cold. Dough will be smooth and shiny.)
  5. With mixer on 1st speed, add currant mixture; mix just until fully incorporated. (Desired dough temperature is 75°F. Do not over mix.) Cover dough and let rest for 1 hour at room temperature.

Shaping:

  1. Divide dough into 1-ounce (30-gram) pieces and roll into balls.
  2. Place together on a greased or parchment-covered sheet pan so that dough pieces are touching in clusters of 3 or 4 pieces to form squares, 5 pieces for rings, or 6 pieces for flower shapes. Repeat with remaining pieces, arranging different shaped clusters on separate sheet pans for even baking, and placing them at least 2 inches apart.
  3. Let dough proof for 1 hour, until soft to the touch and springs back slowly when pressed. 3
  4. Meanwhile for Egg Wash, beat egg with a little water; set aside. For Streusel, combine all ingredients using paddle attachment on mixer and beat until mixture resembles cornmeal with no remaining chunks of butter; set aside.
  5. Brush clusters with Egg Wash and top with Streusel. Bake at 350˚F for about 15 minutes or until golden brown. Cool completely on wire rack.
  6. For Icing, mix sifted powdered sugar with water until it has a smooth consistency that drizzles easily. Drizzle on top of each cluster.

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