SWEET SWIRL WITH RAISINS
Ingredients
- TOP CROISSANT 5 CEREALI 1000g
- Water 450g
- Sugar 50g
- Brewer’s yeast 40g
Preparation
Knead all the ingredients until a uniform dough is obtained. Let the dough rest at room temperature for 10 minutes. Roll out the dough in a sheeter and incorporate the margarine. Make 3 single folds, then let the dough rest for a few minutes. Roll out to a thickness of 3–4 mm, place on the work surface, brush with egg, and fill with raisins. Roll into a log of about 8 cm, then place in the freezer for about 30 minutes. Once the log is cold, cut into pieces about 2 cm thick. Arrange on a baking tray and let proof in a chamber at 80% relative humidity for 90–120 minutes at 28–30°C. Brush the surface with egg and bake in a static oven at 180°C or in a rotor oven at 160°C for 20–22 minutes.
