Super Raisin Buns
Ingredients
- 10000 g - 100% Flour (High-protein)
- 2700 g - 27% QS Boterstol (Dutch Stollen)
- 300 g - 3% Crème Supersoft
- 200 g - 2% Proson XS (extra softness)
- 800 g - 8% Fresh Yeast
- 240 g - 2.4% Salt
- 6000 g - 60% Water approx.
Filling:
- 8000 g - 80% Raisins
- 4000 g - 40% Currants
Working method
- Mix all ingredients into a smooth and well developed dough. After kneading directly mix filling in
- Dough temperature: approx. 26°C.
- Scale: approx. 2100 grams (30 pieces)
- Dough proof: Approx. 10 minutes
- Divide and round up. Place the dough pieces on baking sheets
- Final proof: Approx. 70 minutes
- Baking: approx. 9-10 minutes at 240-250°C
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly
