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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 |
