ELCLARO LUIS C. CHAVEZ
A taste of a well crafted artisan bread. The long fermentation process intensifies and develops flavors which creates more complex tasting notes and a more aromatic bread. The bread is also softer and is capable of retaining moisture longer. These rolls find the perfect balance of sweet and tart from the generous amount of California Raisins and a touch of sunny zingy lemon.

California Raisin Lemon Rolls
Yields45 Servings
Makes 45 rolls
CALIFORNIA RAISIN SOAKER
 1000 g California Raisins
 500 g Water
 50 g Lemon Juice, freshly squeezed
PRE-FERMENT
 315 g Bread FlourBakers % - 100.0
 204 g WaterBakers % - 65.0
 1 g Instant Dry YeastBakers % - 0.1
FINAL DOUGH
 600 g California RaisinsBakers % - 60.0
 1000 g Bread FlourBakers % - 100.0
 500 g Pre-fermentBakers % - 50.0
 15 g Instant Dry YeastBakers % - 1.5
 250 g Sugar, white refinedBakers % - 25.0
 15 g Salt, iodizedBakers % - 1.5
 4 g Bread ImproverBakers % - 0.4
 600 g Whole Milk, full creamBakers % - 60.0
 100 g Whole EggBakers % - 10.0
 40 g Lemon Juice, freshly squeezedBakers % - 4.0
 12 g Lemon ZestBakers % - 1.2
 140 g Unsalted ButterBakers % - 14.0
FILLING
 50 g Unsalted Butter, softened
TOPPING
 90 g California Raisins
 50 g Evaporated Milk
 50 g Unsalted Butter, melted
 150 g Neutral Glaze
 145 g Lemon, sliced
 50 g Dextrose Powder
Pre-ferment
1

Mix bread flour, water and yeast until fully hydrated and incorporated.

2

Cover and ferment for 1 hour at room temperature.

3

Refrigerate for 12 hours to 14 hours.

California Raisin Soaker
4

In a bowl, soak California Raisins in water and lemon juice.

5

Cover and set aside for 8 to 10 hours.

6

Drain and set aside.

Final Dough
7

In a mixer fitted with the dough hook attachment, combine all ingredients except the butter and California Raisins.

8

Mix the dough for around 2 minutes at low speed then add in butter.

9

Continue mixing for another 8 to 10 minutes at high speed. Shift to low speed and add California Raisins at 80% dough development.

10

Cover the dough and bulk ferment for 1 hour.

11

Punch down after 1 hour fermentation.

12

Ferment for another 1 hour.

13

Prepare five (5) greased 9-inch square baking pans.

14

Divide dough into 5 equal pieces. Flatten the dough, spread the butter and roll the dough.

15

Slice each dough into 9 x 72 grams and place in baking pan. Repeat in remaining trays.

16

Preheat oven to 190 ̊C.

17

Proof for 60 to 90 minutes.

18

Brush with evaporated milk and melted butter before baking.

19

Bake for 22 to 25 minutes or until golden brown.

20

Remove the rolls from the pan and transfer to a wire rack.

21

Brush with neutral glaze and top with lemon slices. Sprinkle with California Raisins and dextrose powder.

CategoryCooking Method

Ingredients

Makes 45 rolls
CALIFORNIA RAISIN SOAKER
 1000 g California Raisins
 500 g Water
 50 g Lemon Juice, freshly squeezed
PRE-FERMENT
 315 g Bread FlourBakers % - 100.0
 204 g WaterBakers % - 65.0
 1 g Instant Dry YeastBakers % - 0.1
FINAL DOUGH
 600 g California RaisinsBakers % - 60.0
 1000 g Bread FlourBakers % - 100.0
 500 g Pre-fermentBakers % - 50.0
 15 g Instant Dry YeastBakers % - 1.5
 250 g Sugar, white refinedBakers % - 25.0
 15 g Salt, iodizedBakers % - 1.5
 4 g Bread ImproverBakers % - 0.4
 600 g Whole Milk, full creamBakers % - 60.0
 100 g Whole EggBakers % - 10.0
 40 g Lemon Juice, freshly squeezedBakers % - 4.0
 12 g Lemon ZestBakers % - 1.2
 140 g Unsalted ButterBakers % - 14.0
FILLING
 50 g Unsalted Butter, softened
TOPPING
 90 g California Raisins
 50 g Evaporated Milk
 50 g Unsalted Butter, melted
 150 g Neutral Glaze
 145 g Lemon, sliced
 50 g Dextrose Powder
California Raisin Lemon Rolls
IngredientsDirections