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BROWN SUGAR SWEET LOAVES
WITH MOUNT GAY RUM

Chef :

BAKER SECRETS: A Lesaffre & Rémy
Cointreau Gastronomie collaboration

Original creation by
Johnny CHEN,
World Champion of Bakery

Brand
Quantity :

Recette pour 16 pièces environ

  • BROWN SUGAR SWEET LOAVES WITH MOUNT GAY® RUM

1. PRE-PREPARATION

Ingredients

1. Macerated Raisins
1000 g of dry raisin
150 g of Mount Gay® rum

2. Scalded flour
500 g of bread flour
50 g of sugar
5 g of salt
500 g of water

3. Mount Gay® Rum Raisin filling
168 g of butter
84 g of shortening
1 g of salt
170 g of icing sugar
315 g of skim milk powder
11 g of corn flour
85 g of whole egg
15 g of water
250 g of macerate raisins

Step
  1. Soak the raisins in Mount Gay® rum for about 24 hours before use.

2. Bring water to a boil. Add in all other ingredients. Keep stirring until
until it becomes a paste texture. Remove from heat and chill for 4 hours
before use.

3. Mix all ingredients evenly and divide into portions of 60g.

2. DOUGH

Ingredients

Part 1
1 000 g of flour
630 g of water
16 g of salt
170 g of brown sugar
15 g of Saf-instant® Gold instant dry yeast
5 g of Magimix® Softness bread improver
200 g of scalded flour
30 g of skim milk powder

Part 2
130 g of butter
150 g of walnut
100 g of pumpkin seeds

Step

Prepare the dough
Mix all ingredients in Part 1 for the dough using a spiral mixer.
Mix on low speed for 4 minutes, and high speed for 5 minutes.
Add ingredients in Part 2 into the dough. Mix on low speed for
another 3 minutes and high speed for 2 minutes.
At the end of mixing, ensure that the dough temperature is
around 26°C (+/- 1°C).
First fermentation: Cover the dough and ferment for
40 minutes.

Shaping the dough
Divide the fermented dough in portions of 150 g.
Divide the rum raisin filling in portions of 60 g.
Leave the dough to rest for 20 minutes.
Roll out each dough portion and wrap the rum fillings inside.
Fold and shape into short bread shapes (about 13 cm length,
7 cm in width).
Proof the bread at 30°C, 75% humidity, until it has doubled in
size (approx. 50 minutes).

Baking
Preheat deck oven ; top heat of 220°C and bottom heat of
180°C. Bake for 20 minutes.

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