Fryske Kruske Buns
Ingredients
- 10000 g - 100% Flour
- 1000 g - 10% Sonplus Vruchten Classic (Fruited Bread)
- 1000 g - 10% Sonplus Melk (Milk)
- 800 g - 8% Yeast
- 200 g - 2% Salt
- 5400 g - 54% Water approx.
Filling:
- 7000 g - 70% Currants
- 3000 g - 30% Raisins
Working method
- Mix all ingredients into a smooth and well developed dough. After kneading directly mix filling in
- Dough temperature: approx. 26ºC
- Scale: approx. 2000 gram (30 pieces)
- Dough proof: Approx. 20 minutes
- Total approx. 70 minutes After approx. 35 minutes incise a cross (with a knife or a pair of scissors) on each bun
- Baking: Approx. 10 minutes at about 260°C
- Divide and round up. Make sure you place them against each other on the plate in a way that they transform into square models after baking
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly These buns were eaten on occasions like Christmas in the olden days. The name derives from the location and the cross which is made with the knife or the pair of scissors. These buns were also presented as funeral buns in Woudsend a little bit further in the olden days
