JOCELYN P. VENES
This California Raisin and Bacon Pull-Apart Bread is what dreams are made of. It’s rich, moist, tender, fluffy, buttery and loaded with layers of California Raisins, bacon and walnut that explodes with flavor and texture. The raisin paste gives these rolls a complex flavor and a slight acidity to balance the natural sweetness.
In a bowl, combine California Raisins (A) and water.
Cover and soak for 30 minutes.
Drain and set aside.
Combine California Raisins (B), water, orange zest, cinnamon and cloves in a saucepan.
Boil and then simmer uncovered for 10 minutes.
Transfer to a food processor and whirl at high speed until smooth.
Set aside and let it cool completely.
Whisk together eggs and milk.
Cover and set aside.
In a bowl, whisk together confectioners’ sugar, butter, vanilla extract and water.
Use immediately.
In a frying pan, cook the bacon and reserve the fat. Set aside 20 grams of bacon for topping.
Preheat the oven to 170°C. Grease one (1) 9 x 3.5-inch tube pan with the reserved fat of the bacon.
In a stand mixer fitted with the paddle attachment, mix together all wet ingredients.
Combine the all-purpose flour, yeast, sugar, salt, and cinnamon. Add to the wet ingredients. Mix on low speed until incorporated.
Switch to a dough hook attachment. Mix for about 8 to 10 minutes on low speed, and 5 to 6 minutes on medium speed until smooth and elastic.
Add the softened butter and mix for another 3 to 4 minutes until fully developed.
Shift to low speed, add the California Raisins (A), bacon, and walnuts. Mix until incorporated.
Put the dough in a greased bowl and cover with a plastic wrap. Ferment until double, about 1 hour.
Divide dough into two. Form into logs and cut each log into 10 pieces. Shape into balls.
Dip each ball in California Raisin Paste. Drop each ball in the tube pan and let rise until double, around 30 to 45 minutes.
Brush with egg wash. Bake for 40 to 45 minutes until golden brown.
Take out of the oven and set onto a wire rack to cool completely.
Drizzle immediately with sugar glaze before serving. Top with bacon bits.
Ingredients
Directions
In a bowl, combine California Raisins (A) and water.
Cover and soak for 30 minutes.
Drain and set aside.
Combine California Raisins (B), water, orange zest, cinnamon and cloves in a saucepan.
Boil and then simmer uncovered for 10 minutes.
Transfer to a food processor and whirl at high speed until smooth.
Set aside and let it cool completely.
Whisk together eggs and milk.
Cover and set aside.
In a bowl, whisk together confectioners’ sugar, butter, vanilla extract and water.
Use immediately.
In a frying pan, cook the bacon and reserve the fat. Set aside 20 grams of bacon for topping.
Preheat the oven to 170°C. Grease one (1) 9 x 3.5-inch tube pan with the reserved fat of the bacon.
In a stand mixer fitted with the paddle attachment, mix together all wet ingredients.
Combine the all-purpose flour, yeast, sugar, salt, and cinnamon. Add to the wet ingredients. Mix on low speed until incorporated.
Switch to a dough hook attachment. Mix for about 8 to 10 minutes on low speed, and 5 to 6 minutes on medium speed until smooth and elastic.
Add the softened butter and mix for another 3 to 4 minutes until fully developed.
Shift to low speed, add the California Raisins (A), bacon, and walnuts. Mix until incorporated.
Put the dough in a greased bowl and cover with a plastic wrap. Ferment until double, about 1 hour.
Divide dough into two. Form into logs and cut each log into 10 pieces. Shape into balls.
Dip each ball in California Raisin Paste. Drop each ball in the tube pan and let rise until double, around 30 to 45 minutes.
Brush with egg wash. Bake for 40 to 45 minutes until golden brown.
Take out of the oven and set onto a wire rack to cool completely.
Drizzle immediately with sugar glaze before serving. Top with bacon bits.