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Dresner Butter Loaf

Ingredients

Flour (High-protein) 100% 10000 g
QS Boterstol (Dutch Stollen) » 30 % 3000 g
Fresh Yeast 8% 800 g
Salt 2,4% 240 g
Water approx. 62% 6200 g
Filling 1
Raisins 80% 8000 g
Currants 20% 2000 g
Amarena Cherries 10% 1000 g
Filling 2
Almond Paste (Ready to use) 100% 7500 g
Dresdner Herbs 4% 300 g
Working method
Filling Mix the ingredients for Filling 2 until it forms a sprayable homogenous mass
Kneading Mix all ingredients in to a smooth and well developed dough After kneading directly mix filling 1 in
Dough temperature Approx. 26ºC
Bulk proof Approx. 5 minutes
Laminate Rollout the dough piece to approximately 6 mm (bottom slice) and 7 mm (top slice) Stick the dough piece out with a ring (approx. 11.5 x 21.5 cm) to dough pieces of 200 grams (bottom slice) and 250 grams (top slice)
Moulding Place a bottom slice in the ring Pipe approx. 110 grams of filling 2 on in the middle Moisture the outside edge of the slice slightly with water Place the top slice and push the pieces tightly to each other Brush with egg wash and decorate with almonds
Final proof Approx. 80 minutes
Baking Approx. 35 minutes at 200ºC
BRC Halal Kosher RSPO Skal

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