Go Back
Print
Notes
Smaller
Normal
Larger
Ginger Buns
Servings
0
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
Notes
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly