Super Raisin Buns
Ingredients

Flour (High-protein) | 100% | 10000 g |
QS Boterstol (Dutch Stollen) » | 27% | 2700 g |
Crème Supersoft » | 3% | 300 g |
Proson XS (extra softness) » | 2% | 200 g |
Fresh Yeast | 8% | 800 g |
Salt | 2.4% | 240 g |
Water approx. | 60% | 6000 g |
Filling | ||
Raisins | 80% | 8000 g |
Currants | 40% | 4000 g |
Working method | |
Kneading | Mix all ingredients into a smooth and well developed dough. After kneading directly mix filling in |
Dough temperature | Approx. 26°C. |
Scale | Approx. 2100 grams (30 pieces) |
Dough proof | 10 minutes |
Dividing | Divide and round up. Place the dough pieces on baking sheets |
Final proof | Approx. 70 minutes |
Baking | Approx. 9-10 minutes at 240-250°C |
Extra information | |
Remarks | For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly |