Raisin Buns
Ingredients
- 10000 g - 100% Flour
- 2000 g -20% QS Vruchten Geel (Fruit Bread)
- 800 g - 8% Fresh Yeast
- 200 g - 2% Salt
- 6800 g - 68% Water approx.
Filling:
- 10000 g - 100% Raisins
- 1000 g - 10% Currants
Working method
- Mix all ingredients into a smooth and well developed dough After kneading directly mix filling in
- Dough temperature: approx. 27ºC
- Scale: approx. 2000 gram (30 pieces)
- Dough proof: Approx. 15 minutes
- Divide and round up Place the dough pieces on baking sheets
- Final proof: Approx. 80 minutes
- Baking: approx. 8 minutes at 260ºC
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly
