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

PROCEDURE

Posted May 24, 2013 by Erika
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.

  • Ready Time :
    0 min

Servings

Ingredients

    Directions

     

    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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