Twice-Baked California Raisin Chips

By Jehan Fernandez-Damasco

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  • 1.

    Sift together the bread flour, white sugar, dry milk solids, salt and yeast.

    Make a well in the center and add in water. Mix with a spatula.

    Dust your bench with flour and continue kneading by hand for 2 to 3 minutes until the dough becomes elastic.

    Add in unsalted butter and knead until the dough completely absorbs the fat. Continue kneading until it is smooth and very elastic.

    Divide dough into individual balls, each weighing 280 grams. Rest each ball for 30 minutes. Keep it covered with cling film in the chiller.

    After 30 minutes, roll out each ball into a 12-inch square. Brush with melted butter and sprinkle with 1⁄3 of the cinnamon mix.

    Press about 120 grams of California Raisins and do a “letter fold”. Press each log into a 4x12-inch rectangle. Proof for 1 hour.

    Brush with egg wash on the top and bake at 80°C for 35 minutes. Cool before slicing.

    Slice thinly and arrange slices on a silpat-lined baking tray. Dust with powdered sugar.

    Dry-bake at 60°C for 30 to 45 minutes or until dry and crispy.

    All to cool completely and store in an airtight container.

  • 2. Cinnamon Sugar Mix

    Combine both ingredients until they are well mixed.