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California Raisin Roll

Yields1 Serving

Master Baker, Chef Yukichi Matsubara

Starter
 700 g Bread Flour
 160 g Fine Sugar
 20 g Salt
 400 g Whole Eggs
 300 g Unsalted Butter
 20 g Instant Dry Yeast
 480 g Fresh Milk
 300 g Sheet Butter
California Raisin Preparation
 1000 g California Raisins
 500 g Orange Juice
Method
1

Mixing - L3" two" | Butter L3" M3"

2

Dough Temperature - 25°C

3

Floor Time - 60" (30°C 80%) Sheet to 1.5cm thickness and store in freezer

4

Folding Butter - Wrap butter and fold to 2 x 2

5

Shaping - Sheet up to 2.5mm thickness and sprinkle California Raisins on top of the dough

6

Division - Cut to 55 g portions

7

Proofing Time - 50"

8

Before Baking - Cover with another baking tray

9

Baking - Top 180°C Bottom 160°C

10

Baking Time - 9"

11

Decoration - Dust with snow powder