Original creation by
Johnny CHEN,
World Champion of Bakery
MOUNT GAY® RUM
& RAISIN ROLLS
Chef :
Brand
Quantity :
Recipe for about 16 pieces
1) PRE-PREPARATION
Ingredients
Macerated Raisins
1 000 g raisins
100 g of Mount Gay® Rum
or Rémy Martin® Cognac or Cointreau®
Step
Soak the raisins in Mount Gay® rum for about 24 hours before
use
Ingredients
Custard Filling
1 000 g of milk
70 g of sugar (1)
50 g of butter
70 g of sugar (2)
100 g of egg yolk
100 g of whole eggs
60 g of cake flour
40 g of corn flour
Step
Part A: Whisk whole eggs, egg yolk and sugar (1) to ribbon stage.
Part B: Add cake flour and corn flour into Part A.
Part C: Bring milk and sugar (2) to a boil, and stir Part B into the
boiling milk mixture.
Stir in butter evenly.
Cool and rest aside for use.
2) DOUGH
Ingredients
Laminated Dough
800 g of French flour T55
200 g of bread flour (high-protein)
240 g of milk
160 g of water
100 g of eggs
20 g of salt
100 g of sugar
5 g of Maltose extract
15 g of Salt-instant® Gold instant dry yeast
10 g of Magimix® Light Green bread improver
30 g of milk powder
50 g of butter
500 g of dry butter (sheeting butter)
Step
Prepare the dough
Mix all ingredients for the dough using a spiral mixer. Mix on
low speed for 3 minutes, followed by high speed for 4 minutes.
At the end of mixing, ensure that the dough temperature is
around 24°C (+/- 1°C).
First fermentation: Ferment the laminated dough for
30 minutes at 3°C.
Shaping the dough
Laminate the dough with 500 g of dry butter using a dough
sheeter, with a 2 double fold, to achieve a size of about 55 cm
x 40 cm.
Rest the laminated dough for 30 minutes in the chiller at about
3°C.
Remove the laminated dough from the chiller, spread 300 g
custard filling and sprinkle 400 g macerated raisins evenly onto
the laminated dough.
Roll the dough, and cut them into pieces of 1-inch width.
Proof the danish at 28°C, 75% humidity, until it has doubled in
size (approx. 50 minutes).
Prepare a layer of egg wash (egg + sugar) on the surface of the
danish.
Baking
Preheat deck oven ; top heat of 210°C and bottom heat of
190°C.
Bake for 16 minutes.
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