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Raisin Buns (Extra Soft)


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
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
BRC Halal Kosher RSPO Skal

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