California Raisin Beetroot Bread

AuthorCalifornia Raisins
Rating

Jason Ng, Baker's Oven Pattisieries

Yields18 Servings
QTY: 18 Breads
Poolish
 200 g Bread flour
 200 g Water
 3 g Instant yeast
Main Dough
 150 g California Raisins, soaked in hot water for 1 minute, then drained
 600 g Bread flour
 200 g Cold water
 125 g Pureed raw beetroot
 50 g Honey
 40 g Maltitol
 12 g Instant yeast
 400 g Poolish from above
 15 g Salt
 60 g Unsalted butter
 125 g Chopped walnut
Cream Cheese Filling
 70 California Raisins
 250 Cream cheese
 60 Honey
 70 Canned pineapple, cut into bite-size chunks
Crumble Topping
 50 g Shortening
 50 g Maltitol
 1 ½ tbsp Pureed raw beetroot
 180 g All-purpose flour
METHOD
1

Make Poolish. Combine all ingredients and mix on low speed for 2 minutes. Cover and let rest at room temperature for 1 hour, then chill overnight.

2

Mix Main Dough. Combine bread flour, cold water, beetroot puree, honey, maltitol and yeast in a mixing bowl. Mix on low speed for 3 minutes, until homogeneous.

3

Add all 400 g of the Poolish and mix on medium speed for 4 minutes.

4

Add salt and butter, then mix on low speed until gluten is fully developed and dough forms a windowpane.

5

Add California Raisins and walnuts and mix on low speed for 3 to 4 minutes. The temperature of the finished dough should be 24 to 26°C. Cover and rest for 1 hour at room temperature.

6

Make Cream Cheese Filling. Beat cream cheese and honey to blend, then fold in remaining ingredients. Chill until needed.

7

Make Crumble Topping. Mix shortening, maltitol and beetroot puree together to blend well. Stir in flour to make a crumbly-textured dough. Wrap and chill until needed.

8

Fold dough over on itself a few times, then continue to proof for 1 more hour.

9

Divide dough into 18 portions, each one about 90 g. Flatten a dough portion and shape into oblong. Wrap it around 25 g of Cream Cheese Filling, pinch seams to seal and shape into a round bun. Repeat with all dough and filling.

10

Break up Crumble Topping into fine crumbs. Spray buns with water, then roll them in crumbs to coat evenly.

11

Proof buns for 60 to 90 minutes. If the dough spring backs slowly when poked with a fingertip, the buns are ready for baking.

12

Bake in a preheated oven at 185°C for 12 to 14 minutes. Serve buns
while fresh and warm.

CategoryCooking Method

Ingredients

QTY: 18 Breads
Poolish
 200 g Bread flour
 200 g Water
 3 g Instant yeast
Main Dough
 150 g California Raisins, soaked in hot water for 1 minute, then drained
 600 g Bread flour
 200 g Cold water
 125 g Pureed raw beetroot
 50 g Honey
 40 g Maltitol
 12 g Instant yeast
 400 g Poolish from above
 15 g Salt
 60 g Unsalted butter
 125 g Chopped walnut
Cream Cheese Filling
 70 California Raisins
 250 Cream cheese
 60 Honey
 70 Canned pineapple, cut into bite-size chunks
Crumble Topping
 50 g Shortening
 50 g Maltitol
 1 ½ tbsp Pureed raw beetroot
 180 g All-purpose flour

Directions

METHOD
1

Make Poolish. Combine all ingredients and mix on low speed for 2 minutes. Cover and let rest at room temperature for 1 hour, then chill overnight.

2

Mix Main Dough. Combine bread flour, cold water, beetroot puree, honey, maltitol and yeast in a mixing bowl. Mix on low speed for 3 minutes, until homogeneous.

3

Add all 400 g of the Poolish and mix on medium speed for 4 minutes.

4

Add salt and butter, then mix on low speed until gluten is fully developed and dough forms a windowpane.

5