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Amsterdams Easter Bread


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
Raisins 100% 10000 g
Currants 30% 3000 g
Fruitmix 10% 1000 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 200ºC
Extra information
Remarks For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly
BRC Halal Kosher RSPO Skal

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