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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 |
