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