Samantha Ring's Sweet Potato Raisin Roll_350x350

Sweet Potato Raisin Roll

Submitted by: Samantha Ring, Student, Kendall College

This sweet potato round with a California raisin ganache center provides the perfect balance of savory and sweet to your morning.

FORMULA

PROCEDURE

Posted December 19, 2013 by Dori
This sweet potato round with a California raisin ganache center provides the perfect balance of savory and sweet to your morning.

  • Ready Time :
    0 min

Servings

Ingredients

    Directions

    Mixing Time & Speed 13 min-1st speed / 20 min-2nd speed
    Dough Temp 73oF
    Fermentation Time 1 hour / overnight
    Fermentation Temp 77oF / 40oF
    Folding if needed 1 before retarding
    Dividing Weight 60 grams / 2.2 oz
    Testing Time  NA
    Make Up Round
    Proofing Time 2 hours
    Proofing Temp 80oF
    Proofing Humidity 80oF
    Type of Oven Convection
    Baking Temp 385oF
    Baking Time 10 minutes
    Finished Weight 83 grams
    ADDITIONAL PROCEDURES* Fold raisin paste into ganache once emulsified* Ganache should be portioned 25g/.9oz and frozen the night before* Once pre-shaped, rounds should be flattened and a ball of ganache place in center. Wrap dough around ganache and seal tightly* Egg wash directly before proofing and directly before baking* Once cool, lay a straight sheet of parchment across the top of the roll and lightly dust one half with powdered sugarNote: The hydration may vary slightly depending upon the hydration of the sweet potato puree

     

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