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Raisin Buns
Ingredients
| Flour | 100% | 10000 g |
| QS Vruchten Geel (Fruit Bread) » | 20% | 2000 g |
| Fresh Yeast | 8% | 800 g |
| Salt | 2.0% | 200 g |
| Water approx. | 65% | 6500 g |
| Filling | ||
| Raisins | 100% | 10000 g |
| Working method | |
| Mixing | Mix all ingredients into a smooth and well developed dough After kneading directly mix filling in |
| Dough temperature | Approx. 27ºC |
| Scale | Approx. 2100 grams (30 pieces) |
| Dough proof | Approx. 10 minutes |
| Dividing | Divide and round up Place the dough pieces on baking sheets |
| Final proof | Approx. 80 minutes |
| Baking | Approx. 11 minutes at 250ºC |
| Extra information | |
| Remarks | For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly |
