Raisin Buns - QS Vruchten Geel (Fruit Bread) and Crème Sonnomel
Ingredients
- 10000 g - 100% Flour (high-protein)
- 1500 g - 15% QS Vruchten Geel (Fruit Bread)
- 800 g - 8% Fresh Yeast
- 500 g - 5% Crème Sonnomel
- 200 g - 2% Salt
- 6800 g - 68% Water approx.
Filling:
- 7000 g - 70% Raisins
- 2000 g - 20% Currants
- 1000 g - 10% Fruitmix
Working method
- Mix all ingredients in to 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. 75 minutes
- Baking: approx. 9 minutes at 260-270°C
Notes
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly