Spelt Raisin Buns
Ingredients
- 10000 g - 100% Vitason Spelt
- 2200 g - 22% QS Krentenbollen (Fruit Buns)
- 800 g - 8% Fresh Yeast
- 500 g - 0.5% Salt
- 5000 g - 50% Water approx.
Filling::
- 10000 g - 100% Raisins
- 1000 g - 10% Currants
Working method
- Mix all ingredients into a smooth and well developed dough. Please note that kneading spelt goes faster than wheat. After kneading directly mix filling in
- Scale: approx. 2100 grams for 30 pieces
- Dough proof: Approx. 5 minutes
- Divide, round up and place the dough pieces on baking sheets
- Final proof: Approx. 60 minutes
- Baking: Approx. 9 minutes at 250ºC
