Lucky-Golden-350x350

Lucky Golden

Submitted by: Suzanne Tatis, Pastry Chef Instructor, Art Institute of Las Vegas

I am inspired by the town I live in called Las Vegas. We have a reputation of rich indulgence and I wanted to create a bread that reflects this theme with a note of fun.

FORMULA

Size: 8"L x 4"W x 3.5"H | # Loaves that can be made from 5 lbs flour: 4 | Production Time: 4 hours | % of California Raisin Product to dry flour weight: 50%

  MAIN DOUGH
INGREDIENTS American oz Metric g/mL Baker's %
Bread Flour 13.4 oz 380 g 67.86%
Whole Grain Light Rye Flour 6.4 oz 182 g 32.38%
Whole Milk 5.8 oz 165 mL 29.36%
Water 3.5 oz 100 mL 17.79%
Eggs 3.6 oz 103 mL 18.33%
Yeast, Instant 0.5 oz 16 g 2.85%
Salt 0.3 oz 8 g 1.42%
Sugar, granulated 2.2 oz 62 g 11.03%
Butter, soft 3.6 oz 103 g 18.33%
California Golden Raisins 9.9 oz 281 g 50.00%
Grand Marnier Liqueur 3.1 oz 87 mL 15.48%
Cardamom, ground 0.02 oz 0.5 g 0.09%
       
GLAZE
Sugar, granulated 3.5 oz 100 g 17.79%
Heavy Cream 2.2 oz 63 mL 11.21%
Reserved Grand Marnier from Raisins N/A N/A N/A
TOTALS (not including glaze) 3 lbs, 10.02 oz 1650.5 g 293.92%

PROCEDURE

 

FINAL DOUGH
Mixing Time 6 minutes
Mixing Speed Speed 1 – 2 minutesSpeed 2 – 4 minutes
Dough Temp 75oF
Fermentation Time 1 hour 15 minutes
Fermentation Temp 70oF
Dividing Weight 700 g
Resting Time 30 minutes
Make Up

  1. Macerate raisins with Grand Marnier, cover with plastic and set over a bowl of hot water for 15 minutes. Strain and reserve liquid for glaze.
  2. Heat milk to a simmer and cool down to 70oF.
  3. Mix using “improved-mix method”, adding raisins when dough is fully-developed.
  4. Pre-shape in log before rest period.
  5. Split and braid, pan and proof in loaf pan

Glaze: Caramelize sugar and deglaze with heavy cream and the reserved Grand Marnier liquid. Cook to reduce to a syrup consistency and strain. Place baked loaves on rack, glaze and let cool.

Proofing Time 1 hour 30 minutes
Proofing Temp 80oF
Proofing Humidity 65%
Type of Oven Convection
Baking Temperature 350oF
Baking Time 45-50 minutes
Steam if needed N/A
Finished Product Weight 695 g

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