JOCELYN P. VENES
Yields 1 Serving Servings Quarter (0.25 Servings) Half (0.5 Servings) Default (1 Serving) Double (2 Servings) Triple (3 Servings) Makes 1 pull-apart bread
CALIFORNIA RAISIN SOAKER
50 g California Raisins (A)
150 g Water, warm
DOUGH
100 g Bacon Bakers % - 30.7
120 g Whole Milk, full cream Bakers % - 36.9
50 g Whole Eggs Bakers % - 15.4
15 g Egg Yolks Bakers % - 4.6
3 g Vanilla Extract Bakers % - 0.9
325 g All-Purpose Flour, sifted Bakers % - 100.0
7 g Instant Dry Yeast Bakers % - 2.2
50 g Sugar, white refined Bakers % - 15.4
4 g Salt, iodized Bakers % - 1.2
3 g Cinnamon Powder Bakers % - 0.9
75 g Unsalted Butter, softened Bakers % - 23.1
15 g Walnuts, toasted Bakers % - 4.6
CALIFORNIA RAISIN PASTE
100 g California Raisins (B)
75 g Water
6 g Orange Zest
1 g Cinnamon Powder
1 g Cloves, ground
EGG WASH
60 g Whole Eggs
15 g Whole Milk, full cream
SUGAR GLAZE
75 g Confectioners’ Sugar
7 g Unsalted Butter, melted
3 g Vanilla Extract
20 g Water
California Raisin Soaker
1 In a bowl, combine California Raisins (A) and water.
2 Cover and soak for 30 minutes.
California Raisin Paste
4 Combine California Raisins (B), water, orange zest, cinnamon and cloves in a saucepan.
5 Boil and then simmer uncovered for 10 minutes.
6 Transfer to a food processor and whirl at high speed until smooth.
7 Set aside and let it cool completely.
Egg Wash
8 Whisk together eggs and milk.
Sugar Glaze
10 In a bowl, whisk together confectioners’ sugar, butter, vanilla extract and water.
Dough
12 In a frying pan, cook the bacon and reserve the fat. Set aside 20 grams of bacon for topping.
13 Preheat the oven to 170°C. Grease one (1) 9 x 3.5-inch tube pan with the reserved fat of the bacon.
14 In a stand mixer fitted with the paddle attachment, mix together all wet ingredients.
15 Combine the all-purpose flour, yeast, sugar, salt, and cinnamon. Add to the wet ingredients. Mix on low speed until incorporated.
16 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.
17 Add the softened butter and mix for another 3 to 4 minutes until fully developed.
18 Shift to low speed, add the California Raisins (A), bacon, and walnuts. Mix until incorporated.
19 Put the dough in a greased bowl and cover with a plastic wrap. Ferment until double, about 1 hour.
20 Divide dough into two. Form into logs and cut each log into 10 pieces. Shape into balls.
21 Dip each ball in California Raisin Paste. Drop each ball in the tube pan and let rise until double, around 30 to 45 minutes.
22 Brush with egg wash. Bake for 40 to 45 minutes until golden brown.
23 Take out of the oven and set onto a wire rack to cool completely.
24 Drizzle immediately with sugar glaze before serving. Top with bacon bits.
Ingredients Makes 1 pull-apart bread
CALIFORNIA RAISIN SOAKER
50 g California Raisins (A)
150 g Water, warm
DOUGH
100 g Bacon Bakers % - 30.7
120 g Whole Milk, full cream Bakers % - 36.9
50 g Whole Eggs Bakers % - 15.4
15 g Egg Yolks Bakers % - 4.6
3 g Vanilla Extract Bakers % - 0.9
325 g All-Purpose Flour, sifted Bakers % - 100.0
7 g Instant Dry Yeast Bakers % - 2.2
50 g Sugar, white refined Bakers % - 15.4
4 g Salt, iodized Bakers % - 1.2
3 g Cinnamon Powder Bakers % - 0.9
75 g Unsalted Butter, softened Bakers % - 23.1
15 g Walnuts, toasted Bakers % - 4.6
CALIFORNIA RAISIN PASTE
100 g California Raisins (B)
75 g Water
6 g Orange Zest
1 g Cinnamon Powder
1 g Cloves, ground
EGG WASH
60 g Whole Eggs
15 g Whole Milk, full cream
SUGAR GLAZE
75 g Confectioners’ Sugar
7 g Unsalted Butter, melted
3 g Vanilla Extract
20 g Water
Directions California Raisin Soaker
1 In a bowl, combine California Raisins (A) and water.
2 Cover and soak for 30 minutes.
California Raisin Paste
4 Combine California Raisins (B), water, orange zest, cinnamon and cloves in a saucepan.
5 Boil and then simmer uncovered for 10 minutes.
6 Transfer to a food processor and whirl at high speed until smooth.
7 Set aside and let it cool completely.
Egg Wash
8 Whisk together eggs and milk.
Sugar Glaze
10 In a bowl, whisk together confectioners’ sugar, butter, vanilla extract and water.
Dough
12 In a frying pan, cook the bacon and reserve the fat. Set aside 20 grams of bacon for topping.
13 Preheat the oven to 170°C. Grease one (1) 9 x 3.5-inch tube pan with the reserved fat of the bacon.
14 In a stand mixer fitted with the paddle attachment, mix together all wet ingredients.
15 Combine the all-purpose flour, yeast, sugar, salt, and cinnamon. Add to the wet ingredients. Mix on low speed until incorporated.
16 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.
17 Add the softened butter and mix for another 3 to 4 minutes until fully developed.
18 Shift to low speed, add the California Raisins (A), bacon, and walnuts. Mix until incorporated.
19 Put the dough in a greased bowl and cover with a plastic wrap. Ferment until double, about 1 hour.
20 Divide dough into two. Form into logs and cut each log into 10 pieces. Shape into balls.
21 Dip each ball in California Raisin Paste. Drop each ball in the tube pan and let rise until double, around 30 to 45 minutes.
22 Brush with egg wash. Bake for 40 to 45 minutes until golden brown.
23 Take out of the oven and set onto a wire rack to cool completely.
24 Drizzle immediately with sugar glaze before serving. Top with bacon bits.
California Raisin and Bacon Pull-Apart Bread
