Raisin Buns


Units %
Cake flour 10000g 0
Sweet & Soft 20% Premix 2000g 0
NCP Yeast Wet 400g 0
Water 5500g 0
Dough total 0
Bakers Mix 2000g 0
Filling total 0
Sunset Glaze 299g 0
Glaze total 0

Working Method

Part 1
  1. Place all ingredients into mixing bowl except for the bakers mix.
  2. Mix for 2 minutes on slow speed and 7 minutes on fast speed. Dough temperature ± 24° C.

  1. Place bakers mix into bowl and mix for 2 minutes on slow speed. N.B. It is very important not to over mix the dough once bakers mix has been added.
  2. Scale heads of dough at 2 kg, mould round and rest for 5 minutes before working off. N.B. Please cover dough that is not being worked off with a plastic dough cover. If dough is not covered a skin will form which will result in a undesirable looking product.
  3. Prove for ± 50 minutes.

  1. Spray with Sunset Glaze before baking.
  2. Bake at 240° C for ± 10 minutes. Any baked product using bakers mix will be of a much higher quality if raisins are soaked beforehand.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  


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