Raisin buns
Raisin buns
Crispy and short crust, very soft crumb, shiny appearance and long lasting freshness.
Receptura
| Grupa | Težina / Zapremnina |
|---|---|
| Tosti | 2.000 g |
| Yeast | 300 g |
| Water | 800 g |
| Cinnamon | 25 g |
| Butter | 120 g |
| Vanilla | 2 g |
| Moustafini (Inverted sugar syrup with dark caramel colour and raisin taste) | 100 g |
| Eggs | 200 g |
| Sugar | 300 g |
| Raisins | 750 g |
Priprema
Mix all the ingredients together (apart from the raisins) at low speed for 4 minutes and then switch to high speed for 4-5 minutes. Add the raisins 2 minutes before you finish mixing.
Allow the dough to rest for 30 minutes (covered with a plastic wrap).
Cut the dough into 120 gr portions.
Round up the dough and shape as you wish.
Proof (34°C/60%RH) for 30 minutes.
Optionally, spread some egg wash or Ovex Powder (egg wash replacer) on top.
Bake without steam at 230°C for 15-20 minutes.
