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Apple Bread Mini


Flour 50% 5000 g
Sonnetmix Inverno » 50% 5000 g
Fresh Yeast 8% 800 g
Water approx. 46% 4600 g
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
BRC Halal Kosher RSPO Skal

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