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Cocobanana
Ingredients
| Flour (High-protein) | 100% | 10000 g |
| QS Boterstol (Dutch Stollen) » | 30% | 3000 g |
| Fresh Yeast | 9% | 900 g |
| Salt | 1,5% | 150 g |
| Cinnamon | 0,5% | 50 g |
| Water approx. | 60% | 6000 g |
| Filling: | ||
| Raisins | 60% | 6000 g |
| Sugar nibs | 10% | 1000 g |
| Mix Tropical | 15% | 1500 g |
| Decoration: | ||
| Yellow Fondant | 7% | 700 g |
| Desiccated Coconut | 5% | 500 g |
| Working method | |
| Kneading | Mix all ingredients into a smooth and well developed dough After kneading directly mix filling in |
| Dough temperature | Approx. 26ºC |
| Scale | Approx. 1200 grams (30 pieces) |
| Dough proof | Approx. 15 minutes |
| Dividing | Divide and round up Place 9 dough pieces into a square pie-plate of 15 x 15 cm Place the pie-plates on baking sheets |
| Final proof | Approx. 70 minutes |
| Baking | Approx. 10 minutes at 250°C |
| Finishing | After cooling down brush with Yellow Fondant and sprinkle with dried and shredded coconut |
| Extra information | |
| Remarks | For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly |
