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
Spice Bread - Pains D'Epices
View Recipe
All Recipes
There are many more ways to use raisins for healthy cooking. Take a look at our recipe page for more delicious dishes.
View All Recipes