Final Dough

Ingredients Bakers % Metric/g
Bread flour 77 1746
Hi-gluten flour 23 522
Salt 2.5 57
Sugar 12 273
Dry instant yeast 5 114
Cinnamon .3 7
Nutmeg .3 7
Sweet potato puree 490 907
Eggs 49 1111
Water 3.3 75
Butter 50 1134

 

Ganache

Ingredients Bakers % Metric/g
California raisin juice concentrate 58.3 4089
White chocolate 100 700
Cinnamon 1.6 12
Vanilla extract 5 35
Cream 41.6 292
California raisin paste 155 1085
Totals 623.9 8486

 

Procedure

Mixing time and speed 13 minutes - first speed, 20 minutes - Second speed
Dough temperature 73oF
Fermentation time One hour / overnight
Fermentation temperature 77oF/40oF
Folding if needed 1 before retarding
Dividing weight 60 grams / 2.2 oz
Make up Round
Proofing time 2 hours
Proofing temperature 80oF
Proofing humidity 80oF
Type of oven Convection
Baking temperature 385oF
Baking time 10 minutes
Finished weight 83g

 

Fold raisin paste into ganache once emulsified. Ganache should be portioned 25g/.9oz and frozen the night before. Once pre-shaped, rounds should be flattened and a ball of ganache place in center. Wrap dough around ganache and seal tightly. Egg wash directly before proofing and directly before baking. Once cool, lay a straight sheet of parchment across the top of the roll and lightly dust one half with powdered.