Raisin buns

Crispy and short crust, very soft crumb, shiny appearance and long lasting freshness.


Group Weight / Volume
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


    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.

Raisin Buns