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Frisian Sugar Bread


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
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
BRC Halal Kosher RSPO Skal

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