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Spelt Raisin Buns

Ingredients

  • 10000 g - 100% Vitason Spelt
  • 2200 g - 22% QS Krentenbollen (Fruit Buns)
  • 800 g - 8% Fresh Yeast
  • 500 g - 0.5% Salt
  • 5000 g - 50% Water approx.

Filling::

  • 10000 g - 100% Raisins
  • 1000 g - 10% Currants

Working method

  • Mix all ingredients into a smooth and well developed dough. Please note that kneading spelt goes faster than wheat. After kneading directly mix filling in
  • Scale: approx. 2100 grams for 30 pieces
  • Dough proof: Approx. 5 minutes
  • Divide, round up and place the dough pieces on baking sheets
  • Final proof: Approx. 60 minutes
  • Baking: Approx. 9 minutes at 250ºC