INSTRUCTIONS

DOUGH

1. Dissolve yeast in milk and water.
2. In a mixing bowl, add bread flour, salt, sugar and soft butter.
3. Add in dissolved yeast mixture and use the dough hook on speed 1 for 5 minutes.
4. Switch to a higher speed until you have formed a glutenous dough.
5. Wrap and chill for at least 30 minutes.
6. Roll out dough and place dry butter block in center and sprinkle in half of the sugar mixture.
7. Enclose dough and roll a double turn. Wrap and chill for at least 30 minutes.
8. Repeat this process 2 more times.
9. Divide dough in half, braid each half, sprinkling remaining sugar into braid.
10. Proof each half, covered in a butter and sugared loaf pan until doubled in size.
11. Bake @ 375ºF for approximately 25 minutes, rotating halfway through.
12. Pastry should be caramelized with a shiny crust.
13. Allow pastry to cool in pan for 10 minutes, then remove and cool on rack.
14. Once cooled fill with Andros Professional Raspberry Fillings.