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Cocobanana

Ingredients

  • 10000 g - 100% Flour (High-protein)
  • 3000 g - 30% QS Boterstol (Dutch Stollen)
  • 900 g - 9% Fresh Yeast
  • 150 g - 1.5% Salt
  • 6000 g - 60% Water approx.

Filling::

  • 6000 g - 60% Raisins
  • 1000 g - 10% Sugar nibs
  • 1500 g - 15% Mix Tropical

Decoration::

  • 700 g - 7% Yellow Fondant
  • 500 g - 5% Desiccated Coconut

Working method

  • 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
  • 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
  • After cooling down brush with Yellow Fondant and sprinkle with dried and shredded coconut
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly