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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
BRC Halal Kosher RSPO Skal

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