Raisin-Kouign-Amann-350x350

Raisin Kouign-Amann

"I work with Croissants every day at work and wanted to try a new croissant-like pastry that used a raisin filling as opposed to the whole raisin itself, pushing myself to do something I've never tried or used before."

FORMULA

Size: 4.5"L x 4.5"W x 1.5"H | # Loaves that can be made from 5 lbs flour: 24 | Production Time: 3-3.5 hours | % of California Raisin Product to dry flour weight: 30%
MAIN DOUGH
INGREDIENTS American oz Metric g/mL Baker's %
Bread Flour 13.6 oz 385 g 100.00%
Sugar 10.6 oz 300 g 77.92%
Salt 1.64 oz 46 g 11.95%
Malt 0.16 oz 5 g 1.30%
Yeast, compressed 2.45 oz 70 g 18.18%
Butter, unsalted 1.47 oz 42 g 10.91%
Water 1 lb, 6 oz 623 mL 161.82%
Rollin Butter 2 lb, 4 oz 1020 g 264.94%
FILLING INGREDIENTS
California Natural Raisins 24 oz 680 g 176.62%
Brown Sugar 12 oz 340 g 88.32%
Starch 0.4 oz 113 g 29.35%
Pecans 12 oz 340 g 88.32%
Cinnamon 0.4 oz 113 g 29.35%
TOTALS 4 lbs, 14.72 oz 4077 g 1058.98%

PROCEDURE

FINAL DOUGH
Mixing Time 3 minutes – 6 minutes
Mixing Speed First Speed – Second Speed
Dough Temp 78oF
Fermentation Time 12-16 Hours
Fermentation Temp 38oF
Folding If Needed 2 “Book” folds
Dividing Weight 5 oz to 2 oz filling
Resting Time 15 minutes between each fold
Make Up Cut into squares, fill and bend corners to middle.
Proofing Time 60-70 minutes
Proofing Temp 80oF
Proofing Humidity 85%
Type of Oven Revolving Oven
Baking Temp 340oF
Baking Time 30 minutes
Finished Product Weight 6.5 oz
Additional Procedures

Layer sugar in between each book fold. Dough is baked in rings or muffin pans that are greased and lined with sugar.

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