Raisin Buns - Proson Vruchten Citrus (fruit citrus)
Ingredients
- 10000 g - 100% Flour (high protein)
- 2000 g -20% Proson Vruchten Citrus (fruit citrus)
- 800-1000 g - 8-10% Fresh Yeast
- 200 g - 2% Salt
- 6000 g - 60% Water approx.
Filling::
- 10000 g - 100% Raisins
- 1000 g - 10% Currants
Working method
- Knead all ingredients into a smooth and good developed dough. Knead the dough approx. 30-40% longer than normal. After kneading directly mix filling in
- Dough temperature: approx. 26ºC
- Scale: approx. 2000 grams (30 pieces)
- Dough proof: Approx. 15-20 minutes
- Divide and round up. Place the dough pieces on baking sheets
- Final proof: Approx. 65-75 minutes
- Baking: approx. 8-9 minutes at 260-270ºC
Note: Due to the special composition of Proson the kneading process is differently than usual. During the first stage of the kneading you see the dough smear light. But soon it recovers. The end result is, therefore, a fruit bread dough with perfect dough properties. For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly
