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

PROCEDURE

Posted May 24, 2013 by Erika
"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."

  • Ready Time :
    0 min

Servings

Ingredients

    Directions

    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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