Raisins-Florentine-Danishes-350x350

Raisins Florentine Danishes

"Had some Florentine mix left that was being used as a spread on croissants. I added the raisins as a filling, changed the top to a lattice for visual."

FORMULA

Size: 4"W x 1"H (Round) | # Loaves that can be made from 5 lbs flour: 55 pieces | Production Time: 7-8 hours | % of California Raisin Product to dry flour weight: 27.5%

PRE-FERMENT

MAIN DOUGH

TOTAL FORMULA

INGREDIENTS American oz Metric g/mL Baker's % American oz Metric g/mL Baker's % American oz Metric g/mL Baker's %
Sir   Galahad 6.74 oz 191 g 35.04% 12.49   oz 354 g 64.95% 19.22   oz 545 g 100.00%
Milk 6.74 oz 191 mL 35.04% 6.74 oz 191 mL 35.04%
SAF   Instant Gold 0.32 oz 9 g 0.02% 0.32 oz 9 g 0.02%
Salt 0.39 oz 11 g 2.02% 0.39 oz 11 g 2.02%
IBIS   Green Conditioner 0.18 oz 5 g 0.92% 0.18 oz 5 g 0.92%
Sugar 3.28 oz 93 g 17.06% 3.28 oz 93 g 17.06%
Water 1.56 oz 44 mL 8.07% 1.56 oz 44 mL 8.07%
Butter 0.56 oz 16 g 0.56% 0.56 oz 16 g 0.56%
Whole   Eggs 3.07 oz 87 mL 15.96% 3.07 oz 87 mL 15.96%
Butter   Lamination 8.82 oz 250 g 45.87% 8.82 oz 250 g 45.87%
California   Natural Raisins 5.29 oz 150 g 27.52% 5.29 oz 150 g 27.52%
Sugar 2.33 oz 66 g 12.11% 2.33 oz 66 g 12.11%
Glucose 0.11 oz 3 g 0.55% 0.11 oz 3 g 0.55%
Water 0.85 oz 24 mL 4.40% 0.85 oz 24 mL 4.40%
Honey 1.06 oz 30 g 5.50% 1.06 oz 30 g 5.50%
Butter 1.27 oz 36 g 6.61% 1.27 oz 36 g 6.61%
Cream 1.27 oz 36 g 6.61% 1.27 oz 36 g 6.61%
Vanilla   Paste 0.04 oz 1 g 0.18% 0.04 oz 1 g 0.18%
Flaked   Almonds 1.41 oz 40 g 7.34% 1.41 oz 40 g 7.34%
Candied   Oranges 1.59 oz 45 g 8.26% 1.59 oz 45 g 8.26%
Candied   Ginger 0.11 oz 3 g 0.55% 0.11 oz 3 g 0.55%
TOTALS 13.8 oz 391 g 70.10% 2 lbs 13.68 oz 1262 g 235.04% 3 lbs. 11.47 oz 1649 g 305.15%

PROCEDURE

 

 PRE-FERMENT
 Mixing Time  4-5 Minutes First Speed
 Dough Temp  85oF-90oF
 Fermentation Time  1-1.30 Hours
 Fermentation Temp  Room Temp
FINAL DOUGH
Mixing Time 5 minutes          7 minutes
Mixing Speed First Speed        Second Speed
Dough Temp 75oF                  FDT
Fermentation Time Overnight
Fermentation Temp 40oF
Folding if Needed 2 single folds
Dividing Weight 50 grams bottom/base.50 grams filling.25 grams Lattice Top.
Resting Time 1 Hour between folds
Make Up Round – Lattice Top
Proofing Time 1-1.30 Hour
Proofing Temp 90oF
Proofing Humidity 80%
Type of Oven Convection
Baking Temperature 360oF
Baking Time 15-17 Minutes
Steam if Needed No
Finished Product Weight 95-105 grams
ADDITIONAL PROCEDURES

Filling: Cook sugar, glucose, water, vanilla to golden caramel. Deglaze with honey, cream butter. Cook to 130oC. Let filling cool then add fruits and nuts.

 

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