Frisian Sugar Bread
Ingredients

Flour (High-Protein) | 100% | 10000 g |
Salt | 1.8% | 180 g |
Yeast | 5.7% | 570 g |
QS Boterstol (Dutch Stollen) » | 20% | 2000 g |
Water approx. | 56% | 5600 g |
Filling | ||
Sugar Nibs P5 | 75% | 7500 g |
Cinnamon | 0.2% | 20 g |
Working method | |
Kneading | Mix all ingredients into a well developed dough. After mixing directly add the filling |
Dough temperature | Approx. 26ºC |
Scale | Approx. 450 grams (depending on the aluminum tray) |
Moulding | Mould and put it in an aluminum tray |
Final proof | Approx. 40 minutes |
Baking | Approx. 25-30 minutes at 210ºC |