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

PROCEDURE

Posted May 20, 2013 by Erika
"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."

  • Ready Time :
    0 min

Servings

Ingredients

    Directions

     

     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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