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Raisin Buns


Flour (high-protein) 100% 10000 g
QS Vruchten Geel (Fruit Bread) » 15% 1500 g
Fresh Yeast 8% 800 g
Crème Sonnomel » 5% 500 g
Salt 2% 200 g
Water approx. 68% 6800 g
Raisins 70% 7000 g
Currants 20% 2000 g
Fruitmix 10% 1000 g
Working method
Kneading Mix all ingredients in to a smooth and well developed dough. After kneading directly mix filling in
Dough temperature Approx. 26ºC
Scale Approx. 2000 gram (30 pieces)
Dough proof Approx. 15 minutes
Moulding Divide and round up. Place the dough pieces on baking sheets
Final proof Approx. 75 minutes
Baking Approx. 9 minutes at 260-270°C
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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