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Amsterdams Easter Bread
Ingredients
| Flour | 100% | 10000 g |
| QS Boterstol (Dutch Stollen) » | 30% | 3000 g |
| Fresh Yeast | 9% | 900 g |
| Salt | 2% | 200 g |
| Water approx. | 60% | 6000 g |
| Filling | ||
| Raisins | 80% | 8000 g |
| Currants | 50% | 5000 g |
| Candied Peel | 18% | 1800 g |
| Cardamom | 0,2% | 20 g |
| Working method | |
| Kneading | Mix all ingredients into a smooth and well developed dough After kneading directly mix filling in |
| Dough temperature | Approx. 25ºC |
| Scale | Dough pieces approx. 900 grams and mould into a pointed model |
| Dough proof | Approx. 25 minutes |
| Moulding | Mould as a long loaf and place the dough pieces between doilies |
| Final proof | After approx. 20 minutes transfer the dough pieces to baking sheets Place them with enough space to allow the sides of the bread to touch each other during the baking proces Brush with egg wash |
| Baking | Approx 50-60 minutes at 200°C |
| Extra information | |
| Remarks | For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly |
