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Apple Bread Mini

Ingredients

  • 5000 g - 50% Flour
  • 5000 g - 50% Sonnetmix Inverno
  • 800 g - 8% Fresh Yeast
  • 4600 g - 46% Water approx.

Filling::

  • 3500 g - 35% Appel Pieces (Dried)
  • 3000 g - 30% Raisins
  • 2500 g - 25% Sugar Nibs P4

Decoration: Victorian Batter::

  • 800 g - 8% Sliced Almonds
  • 800 g - 8% Sugar
  • 65 g - 0.65% Egg White

Working method

  • 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
  • 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
  • Soak the dried apple pieces in their own weight of water
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly