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Fryske Kruske Buns

Ingredients

Flour 100% 10000 g
Sonplus Vruchten Classic (Fruited Bread) » 10% 1000 g
Sonplus Melk (Milk) » 10% 1000 g
Yeast 8% 800 g
Salt 2% 200 g
Water approx. 54% 5400 g
Filling
Currants 70% 7000 g
Raisins 30% 3000 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough. After kneading directly mix filling in
Dough temperature Approx. 26ºC
Scale Approx. 2000 gram (30 pieces)
Dough proof Approx. 20 minutes
Dividing Divide and round up. Make sure you place them against each other on the plate in a way that they transform into square models after baking
Final proof Total approx. 70 minutes After approx. 35 minutes incise a cross (with a knife or a pair of scissors) on each bun
Baking Approx. 10 minutes at about 260°C
 
Extra information
Remarks For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly These buns were eaten on occasions like Christmas in the olden days. The name derives from the location and the cross which is made with the knife or the pair of scissors. These buns were also presented as funeral buns in Woudsend a little bit further in the olden days
BRC Halal Kosher RSPO Skal

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