My Sonneveld
Register Log in 

Log in

// Home / Recipes / Easter Almond Fruit Bread

Easter Almond Fruit Bread


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
Raisins 80% 8000 g
Fruitmix 20% 2000 g
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

This website uses cookies. Why? Click here for more information. Close