Raisin bun

Ingredients

Flour (high protein)	100%	10000 g
Salt	2%	200 g
Yeast	8%	800 g
QS Vruchten Blank (fruit bread) »	20%	2000 g
Water approx.	68%	6800 g
Filling
Raisins	100%	10000 g
Currants	10%	1000 g

Working method
Kneading	Mix all ingredients into a well developed dough. After that, directly add the filling
Dough temperature	Approx. 27ºC
Scale	Approx. 2000 grams for 30 pieces and round up
Intermediair proof	Approx. 10 - 20 minutes
Dividing	Divide and round up
Final proof	Approx. 80 minutes
Baking	Approx. 8 - 9 minutes at 260ºC, no steam