Sweet Potato Raisin Roll - California Raisins

Ingredients

Mixing Time & Speed	13 min-1st speed / 20 min-2nd speed
Dough Temp	73^oF
Fermentation Time	1 hour / overnight
Fermentation Temp	77^oF / 40^oF
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	80^oF
Proofing Humidity	80^oF
Type of Oven	Convection
Baking Temp	385^oF
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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There are many more ways to use raisins for healthy cooking. Take a look at our recipe page for more delicious dishes.