Laminated Rosemary Raisin Epi - California Raisins

Ingredients

Pre-Ferment
Mixing Time	Just until all ingredients combined
Dough Temp	72^oF
Fermentation Time & Temp	16 hours, room temp approx. 70^oF

Final Dough
Mixing Time & Speed	6 minutes on 1st speed, 2 minutes on 2nd speed, then add raisins until just incorporated.
Dough Temp	72^oF
Fermentation Time	1 hour
Fermentation Temp	Room temp, approx. 70^oF
Folding if Needed	None
Dividing Weight	475 g, but long strips of dough (17″ x 3″), place on parchment
Resting Time	None
Butter Preparation	Combine butter and finely chopped fresh Rosemary. Shape into 8″ x 10″ rectangle.
Make Up	Roll dough out to approx 10″ x 16″ rectangle and freeze until dough is cool. Laminate the doughwith soft butter book, one single turn, one double turn. Freeze the dough for 10-15 minutes if dough becomes too warm. The finished thickness should be 9mm.
Epi Shape**	Make 2″ diagonal cuts on both sides of the dough. The cut lengths should extend just past the center of the dough and alternate sides. Gently pull each leaf away from the center to create the epi shape. Score the center of each leaf.
Proofing Time	20-35 minutes, egg wash after proofing
Proofing Temp	78^oF
Proofing Humidity	80%
Type of Oven	Deck
Baking Temp	380^oF
Baking Time	28-30 minutes, or until golden brown; bake on parchment
Steam if Needed	2-3 seconds
Finished Product Weight	435 g

**After Baking: Immediately brush with olive oil and sprinkle with sea salt.

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There are many more ways to use raisins for healthy cooking. Take a look at our recipe page for more delicious dishes.

Raisins are all natural!