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Raisin Buns


Flour 100% 10000 g
Sonplus Vruchten Extra (Fruited Bread Extra) » 15% 1500 g
Fresh Yeast 8% 800 g
Crème Sonnomel » 5% 500 g
Salt 2% 200 g
Water approx. 60% 6000 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. 10-15 minutes
Dividing Divide and round up. Place the dough pieces on baking sheets and brush with Egg Wash if necessary
Final proof Approx. 75 minutes
Baking Approx. 9 minutes at 250-260ºC
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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