Ingredients

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

Nutrition Facts Per Serving

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