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Spelt Raisin Buns


Vitason Spelt » 100% 10000 g
QS Krentenbollen (Fruit Buns) » 22% 2200 g
Fresh Yeast 8% 800 g
Salt 0.5% 500 g
Water approx. 50% 5000 g
Raisins 100% 10000 g
Currants 10% 1000 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough. Please note that kneading spelt goes faster than wheat. After kneading directly mix filling in
Scale Approx. 2100 grams for 30 pieces
Dough proof Approx. 5 minutes
Processing Divide, round up and place the dough pieces on baking sheets
Final proof Approx. 60 minutes
Baking Approx. 9 minutes at 250ºC
BRC Halal Kosher RSPO Skal

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