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Raisin Buns

Servings 0

Ingredients

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