Raisin Buns - Proson Vruchten Citrus (fruit citrus) and QS Vruchten Geel (Fruit Bread)
Ingredients
- 10000 g - 100% Flour (high-protein)
- 1000 g - 10% QS Vruchten Geel (Fruit Bread)
- 1000 g -10% Proson Vruchten Citrus (fruit citrus)
- 700-800 g - 7 - 8% Yeast
- 200 g -2% Salt
- 6600 g - 66% Water approx.
Filling:
- 10000 g - 100% Currants / Raisins
Working method
- Mix all ingredients into a smooth and well developed dough. After kneading directly mix filling in
- Dough temperature: approx. 26ºC
- 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. 65-75 minutes
- Baking: approx. 8-9 minutes at 260º-270ºC
Notes
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly