Raisin Buns - QS Krentenbollen (Fruit Buns)
Ingredients
- 10000 g - 100% Flour
- 2200 g - 22% QS Krentenbollen (Fruit Buns)
- 800 g -8% Fresh Yeast
- 200 g - 2% Salt
- 6500 g - 65% 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. 27ºC
- Scale: approx. 2000 grams (30 pieces)
- Dough proof: Approx. 10 minutes
- Divide and round up Place the dough pieces on baking sheets
- Final proof: Approx. 80 minutes
- Baking: approx. 8-9 minutes at 260ºC
Notes
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly