Raisin Buns
Ingredients

Flour (high-protein) | 100% | 10000 g |
Sonplus Vruchten Geel (Fruited Bread Yellow) » | 20% | 2000 g |
Fresh Yeast | 8% | 800 g |
Salt | 2% | 200 g |
Water approx. | 65% | 6500 g |
Vulling | ||
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. 26ºC |
Scale | Approx. 2000 grams (30 pieces) |
Dough proof | Approx. 10-20 minutes |
Moulding | Divide and round up. Place the dough pieces on baking sheets |
Final proof | Approx. 80 minutes |
Baking | Approx. 8-9 minutes at 260º-270ºC |
Extra information | |
Remarks | For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly |