Ingredients
Procedure
| FINAL DOUGH | |
| Mixing Time | 3 minutes – 6 minutes |
| Mixing Speed | First Speed – Second Speed |
| Dough Temp | 78oF |
| Fermentation Time | 12-16 Hours |
| Fermentation Temp | 38oF |
| Folding If Needed | 2 “Book” folds |
| Dividing Weight | 5 oz to 2 oz filling |
| Resting Time | 15 minutes between each fold |
| Make Up | Cut into squares, fill and bend corners to middle. |
| Proofing Time | 60-70 minutes |
| Proofing Temp | 80oF |
| Proofing Humidity | 85% |
| Type of Oven | Revolving Oven |
| Baking Temp | 340oF |
| Baking Time | 30 minutes |
| Finished Product Weight | 6.5 oz |
| Additional Procedures
Layer sugar in between each book fold. Dough is baked in rings or muffin pans that are greased and lined with sugar. |
|
Nutrition Facts Per Serving
(Calories from Fat %); ( );Try Another Recipe
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Raisins are fat and cholesterol free.