Raisin Buns
Ingredients

Flour (high-protein) | 100% | 10000 g |
QS Vruchten Geel (Fruit Bread) » | 10% | 1000 g |
Proson Vruchten Citrus (fruit citrus) » | 10% | 1000 g |
Yeast | 7 - 8% | 700-800 g |
Salt | 2% | 200 g |
Water approx. | 66% | 6600 g |
Filling | ||
Currants / Raisins | 100% | 10000 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 gram (30 pieces) |
Dough proof | Approx. 15 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 260º-270ºC |
Extra information | |
Remarks | For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly |