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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 |
