Raisin Stuffed Challah Bread - California Raisins

Ingredients

Procedure

STARTER
Pre-Ferment	Add flour, salt, yeast and water to mixer.
Mixing Time	Mix on Speed 1 for 2 minutes, and then Speed 2 for 2 minutes, or until mixture comes together.
Dough Temp	Ideal final dough temperature is 78^oF
Fermentation Time	Allow to sit at room temperature for at least one hour covered and then refrigerate overnight.
Fermentation Temp	40^oF (Refrigerator)

FINAL DOUGH
Mixing Time	Approximately 12 minutes, excluding 15 minutes autolyse rest period.
Mixing Speed	Speed 1 for 5 minutes, autolyse for 15 minutes covered, then speed 2 for 4 minutes, and then speed 2 for 3 minutes or until mixture is completely incorporated without exceeding a final dough temperature of 78^oF
Dough Temp	Ideal dough temperature of 78^oF
Fermentation Time	60 to 70 minutes, folding dough after the first 30 minutes
Fermentation Temp	82^oF at 75% humidity
Dividing Weight	4 oz pieces of dough
Resting Time	No Rest
Make Up	Shape dough into rectangles approximately 12″ long x 2″ wide, pipe the raisin-apple filling along the top length of the dough rectangle, wrap dough over filling making sure to seal edges, braid and egg wash.
Proofing Time	Approximately 70 minutes
Proofing Temp	82^oF
Proofing Humidity	75% Humidity
Type of Oven	Rotating Rack Oven
Baking Temp	350^oF initial oven temperature, then drop to 325^oF
Steam if Needed	6-8 seconds
Finished Product Weight	Approximately 16 oz including filling
Additional Notes After final proof, remove braided dough from proofer, egg wash, sprinkle with pearl sugar and allow egg wash to dry for approximately 10 minutes prior to placing in oven. Using piping tip 807 for raisin-apple filling.
FillingPeel, core and slice Granny Smith apples. In the bottom of a large pot, heat butter and sauté apples until soft. Soak raisins, dates and currants in orange juice for one hour prior to adding to heated apples. After adding raisins to the apple mixture, add sugar, lemon juice, lemon zest, vanilla and spices and cook until entire mixture is soft and most of the liquid has evaporated. Remove from heat and cool in a shallow pan and refrigerate. Place cooled raisin-apple mixture in food processor and puree until mixture has reached a smooth paste consistency. Fill piping bag and refrigerate until needed.

Nutrition Facts Per Serving

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California Raisins are naturally sweet, no added sugar!