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