Raisin Buns (Extra Soft)

Ingredients

Flour (high-protein)	100%	10000 g
Sonplus Vruchten Classic (Fruited Bread) »	20%	2000 g
Yeast	8%	800 g
Malsextra Poeder (softness powder) »	2%	200 g
Salt	2%	200 g
Water approx.	64%	6400 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. 26ºC.
Scale	Approx. 2000 gram (30 pieces)
Dough proof	Approx. 15 minutes
Moulding	Divide and round up. Place the dough pieces on baking sheets
Final proof	Approx. 80 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