GF-Raisin-Newton-350x350

Gluten-Free Raisin Newton

Submitted by: Craig Ponsford - Ponsford's Place - San Rafael, CA

FORMULA

Raisin Filling Total Formula
Metric/g  Metric/g Bakers %
California Raisin Paste 1.500
Oat Flour  1.042  100.00
Powdered Sugar  0.208  20.00
Butter  0.625  60.00
Vanilla Extract  0.031  3.00
Egg Yolks  0.073  7.00
Salt  0.021  2.00
Totals  2.000

PROCEDURE

Dough

  • Briefly mix soft butter and sugar, in a planetary mixer fitted with a paddle.
  • Add egg yolks and vanilla, mix until combined.
  • Mix in flour and salt on low until combined. Scoop dough onto a well floured surface and flatten into a rectangle.
  • Chill for an hour, roll out to ¼”. Chill for 20 minutes.
  • Take out and cut into 5” wide strips, measure out 100g of raisin paste per 12” of length.
  • Scoop filling into a piping bag and pipe a ½” wide line down the center of each strip.
  • Fold dough in carefully on both sides avoiding air pockets and roll into a uniform log.
  • Place seam-side down on parchment-lined sheet pans, flatten the top to create a rectangle.

Baking

  • Bake for 15-20 minutes at 325˚F.
  • Cool and cut into squares or diamonds.

This recipe is found in the following categories:

Special Diet

One Response

  1. Vicki Lawrence says:

    There are no ingredient quantities on this recipe. I have the book, and there are no clues as to the measurements. Please help. How much of each?

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