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Raisin Buns
Servings
0
Ingredients
10000
g - 100%
Flour
2000
g -20%
QS Vruchten Geel (Fruit Bread)
800
g - 8%
Fresh Yeast
200
g - 2%
Salt
6800
g - 68%
Water approx.
Filling:
10000
g - 100%
Raisins
1000
g - 10%
Currants
Working method
Mix all ingredients into a smooth and well developed dough After kneading directly mix filling in
Dough temperature: approx. 27ºC
Scale: approx. 2000 gram (30 pieces)
Dough proof: Approx. 15 minutes
Divide and round up Place the dough pieces on baking sheets
Final proof: Approx. 80 minutes
Baking: approx. 8 minutes at 260ºC
Notes
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly