Ingredients
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to Add/Remove item to your Shopping List- 16 kg 35 lbs 4 oz kg Carr's Bakers Flour
- 2 kg 4 lbs 7 oz kg Proson Sweet Bun Dough MB
- 1 kg 2 lbs 3 oz kg AB Mauri Pinnacle Baker's Yeast
- 10.24 L 43.008 cups Water
- 8.8 kg 19 lbs 6 oz kg Raisins
Sweet Buns using Sonneveld Proson Sweet Bun Dough
Method
Kneading: mix all ingredients into a smooth and well developed dough
After kneading, directly mix filling in
Dough temperature: approx. 27°C
Scale: approx. 2000 grams (30 pieces)
Dough proof: approx. 10-20 minutes
Dividing: divide and round up. Place 2 rows of 3 dough pieces next to each other on baking sheets.
Final proof: approx. 80 minutes
Decorating: use crossing paste to make a cross on all buns
Baking: approx. 10-11 minutes at 260°C
