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Raisin Buns

Ingredients

Flour (high protein) 100% 10000 g
Proson Vruchten Citrus (fruit citrus) » 20% 2000 g
Fresh Yeast 8-10% 800-1000 g
Salt 2% 200 g
Water approx. 60% 6000 g
Filling:
Raisins 100% 10000 g
Currants 10% 1000 g
Working method
Kneading Knead all ingredients into a smooth and good developed dough. Knead the dough approx. 30-40% longer than normal. After kneading directly mix filling in
Dough temperature Approx. 26ºC
Scale Approx. 2000 grams (30 pieces)
Dough proof Approx. 15-20 minutes
Dividing Divide and round up. Place the dough pieces on baking sheets
Final proof Approx. 65-75 minutes
Baking Approx. 8-9 minutes at 260-270ºC
 
Extra information
Remarks Note: Due to the special composition of Proson the kneading process is differently than usual. During the first stage of the kneading you see the dough smear light. But soon it recovers. The end result is, therefore, a fruit bread dough with perfect dough properties. 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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