Total Dough

Ingredients Bakers % Metric/g
Bread Flour 60 3000
Water 59 2950
Instant yeast gold 1 50
High gluten flour 40 2000
Ascorbic acid 30 ppm
Salt 2 100
Butter 4 200
Milk powder 1 50
Whole orange, pureed 20 1000
California raisins 30 1500
California golden raisins 30 1500
Cinnamon, ground .1 5
Nutmeg, ground .04 2
Vanilla, as desired
Total 247.16 12357

 

Sponge

Ingredients Bakers % Metric/g
Bread flour 100 3000
Water 65 1950
Instant yeast gold 1 30
Total 166 4980

 

Final Dough

Ingredients Bakers % Metric/g
Bread Flour 0 0
Water 50 1000
Instant yeast gold 1 20
High gluten flour 100 2000
Ascorbic acid 30 ppm
Salt 5 100
Butter 10 200
Milk powder 2.5 50
Whole orange, pureed 50 1000
California raisins 75 1500
California golden raisins 75 1500
Cinnamon, ground .3 5
Nutmeg, ground .2 2
Vanilla, as desired
Total 618 12357

Procedure

Four (4) hours before mixing combine ingredients for Sponge in mixer bowl and mix 3 minutes on low; then for 3 minutes more on medium. (Desired Sponge temperature is 78°F.) Ferment for 4 hours. Measure raisins into a bowl; cover with hot water and soak for 15 minutes. Drain for 5 minutes and let stand for at least 1 hour more or overnight.

Final Mixing

Combine Sponge and all other ingredients except raisins; mix 3 minutes on low speed and 8 minutes on medium. Add raisins and mix on low speed for 2 minutes. (Desired dough temperature is 78°F.) Let stand 30 minutes.

Shaping

Divide at desired weight; round and let rest for 20 minutes. Arrange rolls on greased baking sheets or mould loaves and set in baking pans. Proof for about 80 minutes. Bake at 400°F until done.

Formulation courtesy of California Raisin