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Raisin Buns (Proofing Interruption)


Flour (high-protein) 100% 10000 g
Proson Vruchten Citrus (fruit citrus) » 20% 2000 g
Fresh Yeast 7.5% 750 g
Proson Freeze » 3% 300 g
Salt 2% 200 g
Water approx. 62% 6200 g
Currants / Raisins 100% 10000 g
Working method
Kneading Mix all ingredients approx. 30-40% longer than usual into a smooth and well developed dough. After kneading directly mix filling in Note: Due to the special composition of the Proson, the mixing process will be different than the way you are used to. The initial phase of the dough will be slightly smear, but it will recover itself in a short period of time. The final result, therefore will be a fruit bread dough containing perfect dough elements
Dough temperature Approx. 26ºC
Scale Approx. 2000 gram (30 pieces)
Dough proof Approx. 10-15 minutes
Dividing Divide and round up. Place the dough pieces on baking sheets
Freeze Freeze the dough pieces as soon as possible after moulding
Heating With the brake prover: Place the dough a day before baking in the brake prover and use the rolls programme indicated on the cabinet With the zero degrees fridge: Place the dough the day before baking in the zero degrees fridge. Warm the dough gradually. Be cautious with dehydration
Baking Approx. 8-9 minutes at 260-270ºC
Extra information
Remarks For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly Max. shelf life of the dough is about 8 weeks
BRC Halal Kosher RSPO Skal

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