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Easter Almond Fruit Bread

Ingredients

Flour 100% 10000 g
QS Krentenbollen (Fruit Buns) » 22% 2200 g
Fresh Yeast 10% 1000 g
Salt 2% 200 g
Water approx. 62% 6200 g
Filling
Raisins 80% 8000 g
Fruitmix 20% 2000 g
Decoration
Burnished Sliced Almonds 15% 1500 g
Working method
Finishing After cooling down brush with apricot jelly and sprinkle with burnished sliced almonds
Kneading Mix all ingredients into a smooth and well developed dough After kneading directly mix filling in
Dough temperature Approx. 26ºC
Scale Dough pieces approx. 500 grams and round up
Dough proof Approx. 20 minutes
Moulding Mould as a round loaf Place the dough pieces on baking sheets
Final proof Approx. 45 minutes
Baking Approx. 30 minutes at 240ºC
 
Extra information
Remarks For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly
BRC Halal Kosher RSPO Skal

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