Ingredients
T55 or T65 flour: 9,6 kg
Terre d’Arômes Intense Wheat CRC®: 0,4 kg
Sugar: 1,2 kg
Détrempe butter: 0,5 kg
Tourage butter: 4,5 kg
Yeast: 0,5 kg
Salt: 0,18 kg
Water: 5 L
Preparation
Method with 4% dosage
Base temperature: 50°C.
Kneading:
- First speed: 5 minutes.
- Second speed (mixer or spiral): 6 minutes.
Dough temperature: 16-18°C.
First fermentation: 30 minutes at room temperature then 1h at 4°C.
Tourage: give the dough 2 double folds, resting 20 minutes at 4°C between each fold.
Shaping: roll out the dough to 3-4 mm thick, then spread the pastry cream and sprinkle the raisins on top. Then roll the dough tightly and cut into slices to form the raisin rolls.
Final fermentation: 3h at 26-28°C.
Baking: 13-15 minutes at 150-170°C.
