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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
BRC Halal Kosher RSPO Skal

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