Ginger Buns
Ingredients

Flour | 100% | 10000 g |
QS Krentenbollen (Fruit Buns) » | 22% | 2200 g |
Fresh Yeast | 8% | 800 g |
Salt | 2% | 200 g |
Water approx. | 60% | 6000 g |
Filling | ||
Raisins | 60% | 6000 g |
Candied Ginger | 20% | 2000 g |
Sugar Nibs P4 | 20% | 2000 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. 2100 gram (30 pieces) |
Dough proof | Approx. 15 minutes |
Dividing | Divide and round up Place the dough pieces on baking sheets |
Final proof | Approx. 75 minutes |
Baking | Approx. 10 minutes at 260ºC |
Extra information | |
Remarks | For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly |