Ingredients
Procedure
| PRE-FERMENT | |
| Mixing Time | 5 Minutes on first speed |
| Dough Temp | 70oF |
| Fermentation Time | 10-14 Hours |
| Fermentation Temp | Room Temp (65-70oF) |
| FINAL DOUGH | |
| Mixing Time | 9 Minutes |
| Mixing Speed | 3 Minutes on first speed, 6 minutes on second speed |
| Dough Temp | 75oF |
| Fermentation Time | 1 Hour |
| Fermentation Temp | Room Temp |
| Dividing Weight | 85 g (3 oz) |
| Resting Time | 30 Minutes |
| Make Up | Rounds |
| Proofing Time | 1.5-2 Hours |
| Proofing Temp | Room Temp |
| Proofing Humidity | Ambient |
| Type of Oven | Rack Rotation Oven |
| Baking Temp | 375oF |
| Baking Time | 17 Minutes |
| Steam if Needed | 5 seconds |
| Finished Product Weight | 90 g with topping |
| Additional Procedures
Soak raisins overnight in enough Schnapps to cover, strain before adding to dough. Cream the shortening and powder sugar together, mix in flour, then add desired amount of coloring and orange zest to taste. Scoop topping with 3/4 oz scoop, flatten it, then place ontop of each round. Score before baking. |
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Nutrition Facts Per Serving
(Calories from Fat %); ( );Try Another Recipe
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A ¼ cup serving of raisins provides 7% of the daily value for fiber.