Summer Fruits Buns
Ingredients
- 10000 g - 100% Flour (Protein)
- 200 g - 2 % Salt
- 800 g - 8 % Fresh Yeast
- 2200 g - 22 % QS Krentenbollen (Fruit Buns)
- 6000 g - 60 % Water approx.
Filling:
- 11000 g - 110% Raisins
Crème patissière filling:
- 7854 g - 71.4% Water
- 3146 g - 28.6% Crème patissière powder
Working method
- Knead all ingredients into a smooth and well developed dough. After kneading, directly work on the filling
- Dough temperature: approx. 27ºC
- Scale: approx. 2000 gram for 30 small balls
- Dough proof: Approx. 15 minutes
- After 40 minutes from the final proof, make a small hollow on the ball dough and pipe a small mounds of stable cream on it
- Final proof: Approx. 40 + 30 = 70 minutes
- Baking: approx. 10 minutes at 240ºC
- Divide en round up. Place the doughpieces on a baking sheet
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly
