Ginger Buns
Ingredients
- 10000 g - 100% Flour
- 2200 g - 22% QS Krentenbollen (Fruit Buns)
- 800 g - 8% Fresh Yeast
- 200 g - 2% Salt
- 6000 g - 60% Water approx.
Filling:
- 6000 g - 60% Raisins
- 2000 g - 20% Candied Ginger
- 2000 g - 20% Sugar Nibs P4
Working method
- Mix all ingredients into a smooth and well developed dough After kneading directly mix filling in
- Dough temperature: approx. 26ºC
- Scale: approx. 2100 gram (30 pieces)
- Dough proof: Approx. 15 minutes
- Final proof: Approx. 75 minutes
- Baking: Approx. 10 minutes at 260ºC
- Divide and round up Place the dough pieces on baking sheets
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly
