Ingredients

Procedure

 

FINAL DOUGH
Mixing Time 10 minutes
Mixing Speed 2 (5 quart mixer)
Dough Temp 80.7oF/27oC
Fermentation Time
Fermentation Temp
Dividing Weight 1.05 lb/477 g
Resting Time 20 minutes
Make Up 25 minutes (see step 8 below)
Proofing Time 30 – 45 minutes
Proofing Temp 100oF/38oC
Proofing Humidity 85%
Type of Oven Convection
Baking Temp 360oF/182oC (Pre-heat oven to 370oF/188oC, then drop to 360oF/182oC as the product is put into oven, before steaming)
Steam if Needed 8 – 10 seconds
Finished Product Weight 1 lb. 1 oz.
  1. Pre-heat oven to 375oF.
  2. Straight dough method.
  3. Mix on speed 2 for 9 minutes.
  4. While dough is mixing, pour lukewarm tea over raisins and soak for 5 minutes, then strain well in a sieve and sprinkle the 1.25 oz / 36 g of flour over them.
  5. When mixing is completed, add the raisins with flour and mix an additional 1 minute or until gluten formation.
  6. Cut into 1.05 lb/477 g portions, round, cover and rest 20 minutes.
  7. Spray loaf pans; combine cinnamon and brown sugar.
  8. Roll out into oval shape about 12 inches in length and about 5/8″ thick, egg wash and sprinkle 1 oz / 28 g of cinnamon sugar over the center of the dough, leaving about a 3/4″ egg washed border, roll up and shape into loaf form.
  9. Proof for 30-45 minutes 100oF/85oC or until double in size.
  10. Egg wash, stem for 8-10 seconds open vent, drop oven temperature to 360oF and bake for 20-22 minutes.
  11. When loaves are removed from oven, brush with butter and sprinkle a small amount of the remaining cinnamon sugar over the top of each loaf.

Nutrition Facts Per Serving

(Calories from Fat %); ( );

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