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Summer Fruits Buns


Flour (Protein) 100% 10000 g
Salt 2 % 200 g
Fresh Yeast 8 % 800 g
QS Krentenbollen (Fruit Buns) » 22 % 2200 g
Water approx. 60 % 6000 g
Raisins 110% 11000 g
Crème patissière filling
Water 71.4% 7854 g
Crème patissière powder 28.6% 3146 g
Working method
Kneading Knead all ingredients into a smooth and well developed dough. After kneading, directly work on the filling
Dough temperature Approx. 27ºC
Scale Approx. 2000 gram for 30 small balls
Dough proof Approx. 15 minutes
Dividing Divide en round up. Place the doughpieces on a baking sheet
Moulding After 40 minutes from the final proof, make a small hollow on the ball dough and pipe a small mounds of stable cream on it
Final proof Approx. 40 + 30 = 70 minutes
Baking Approx. 10 minutes at 240ºC
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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