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Super Raisin Buns


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
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
BRC Halal Kosher RSPO Skal

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