Apple Sugar Bread
Ingredients

Flour | 100% | 10000 g |
Dutch Apple Syrup (Rinse) | 15% | 1500 g |
Fresh Yeast | 10% | 1000 g |
Proson Luxe au Beurre » | 5% | 500 g |
Dairy butter | 5% | 500 g |
(Brown) Soft sugar | 4% | 400 g |
Salt | 1.5% | 150 g |
Water approx. | 45% | 4500 g |
Filling | ||
Sugar Nibs P4 | 55% | 5500 g |
Cinnamon | 0.5% | 50 g |
Working method | |
Kneading | Mix all ingredients into a smooth and well developed dough. Mix Sugar Nibs with Cinnamon. After kneading mix directly filling in |
Dough temperature | Approx. 27ºC. |
Scale | Dough pieces approx. 300 grams and pointed model |
Dough proof | Approx. 10 minutes |
Moulding | Mould as a short loaf. Place the dough pieces into aluminum baking tins. Place the baking tins on with baking paper covered baking sheets |
Final proof | Approx. 45 minutes |
Baking | Approx. 25-30 minutes at 210ºC |