Apple Bread Mini

Ingredients

Flour	50%	5000 g
Sonnetmix Inverno »	50%	5000 g
Fresh Yeast	8%	800 g
Water approx.	46%	4600 g
Filling:
Appel Pieces (Dried)	35%	3500 g
Raisins	30%	3000 g
Sugar Nibs P4	25%	2500 g
Decoration: Victorian Batter:
Sliced Almonds	8%	800 g
Sugar	8%	800 g
Egg White	0.65%	65 g

Working method
Soaking	Soak the dried apple pieces in their own weight of water
Kneading	Mix all ingredients into a smooth and well developed dough After kneading directly mix filling in
Dough temperature	Approx. 26°C
Scale	Approx. 1800 grams (30 pieces)
Dough proof	Approx. 10 minutes
Dividing	Divide and round up Decorate with Victorian Batter and place the dough pieces into small baking rings or forms
Final proof	Approx. 45-50 minutes
Baking	Approx. 25 minutes at 170°C

Extra information
Remarks	For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly