Ingredients

Procedure

PREFERMENT PROCEDURE
Mixing Time 1 minute with paddle (until fully blended)
Dough Temp Ambient
Fermentation Time 25 minutes
Fermentation Temp 84oF
Fermentation Humidity 80oF
FINAL DOUGH
Mixing Time & Speed 3 min on 1st / 7 min on 2nd
Dough Temp Ambient
Fermentation Time 1.24 hours / punch & fold, then retard overnight
Fermentation Temp 84oF – 80o humidity
Folding if needed Fold again prior to makeup after removal from refrigerator
Dividing Weight 38oz (see note below)
Resting Time 5-10 minutes until relaxed
Make Up Fill bottom of greased 9″ round pan with 17oz dough, roll other two portions into 44″ strands, twist and lay on top of base in spiral pattern
Proofing Time 1 hour
Proofing Temp 84oF
Proofing Humidity 80o
Type of Oven Reel (Radiant)
Baking Time & Temps 10 min @ 375oF,  30 min @ 325oF, 20 min @ 275oF.  Test with thermometer, temp should be 195oF-205oF, ideally 202of
Baking Time 60 minutes
Steam if needed None
Finished weight 36oz
ADDITIONAL PROCEDURESFrom each 38oz dough divide into one 17oz and two 10.5oz balls for rounding.* Note that ½ of the raisins are soaked and added during mixing speed two – if dough is too wet add about 100g more flour. The second half of the raisins are added at the end of mixing at speed 2.

Nutrition Facts Per Serving

(Calories from Fat %); ( );

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