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Apple Bread


Flour 50% 5000 g
Sonnetmix Inverno » 50% 5000 g
Fresh Yeast 8% 800 g
Water approx. 46% 4600 g
Apple Pieces (dried) 35% 3500 g
Raisins 30% 3000 g
Sugar Nibs P4 25% 2500 g
Decoration: Victoria batter
Sliced Almonds 8% 800 g
Sugar 8% 800 g
Egg White 0.65% 65 g
Working method
Soaking Soak the Apple pieces in its own weight in water For better softness in the baked product, we recommend to wash again delivered raisins and soak them briefly
Processing Make the Victora Batter; Mix sugar and Sliced Almondsand add Egg White
Kneading Mix all ingredients into a smooth and well developed dough After kneading directly mix filling in
Dough temperature Approx. 26°C
Scale Dough pieces approx. 450 grams and rounding
Dough proof Approx. 15 minutes
Moulding Round up again Decorate with Victoria batter and place the dough pieces in round baking tins of approx. 20 cm diameter
Final proof Approx. 40-50 minutes
Baking Approx. 40-45 minutes at 200°C
BRC Halal Kosher RSPO Skal

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