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Raisin Buns

Ingredients

Flour (high protein) 100% 10000 g
QS Vruchten Blank (Fruit Bread) » 20% 2000 g
Fresh Yeast 8% 800 g
Salt 2% 200 g
Water approx. 68% 6800 g
Filling
Raisins 100% 10000 g
Currants 10% 1000 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough After kneading directly mix filling in
Dough temperature Approx. 27ºC
Scale Approx. 2000 grams (30 pieces)
Dough proof Approx. 10-20 minutes
Dividing Divide and round up Place the dough pieces on baking sheets
Final proof Approx. 80 minutes
Baking Approx. 8-9 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
BRC Halal Kosher RSPO Skal

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