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Raisin Buns

Ingredients

Flour 100% 10000 g
QS Vruchten Geel (Fruit Bread) » 20% 2000 g
Fresh Yeast 8% 800 g
Salt 2% 200 g
Water approx. 68% 6800 g
Filling
Raisins 100% 10000 g
Currants 10% 1000 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough After kneading directly mix filling in
Dough temperature Approx. 27ºC
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. 80 minutes
Baking Approx. 8 minutes at 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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