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Fruit Bread


Flour 100% 10000 g
QS Krentenbollen (Fruit Buns) » 15 - 22% 1500-2200 g
Fresh Yeast 8% 800 g
Salt 2% 200 g
Water approx. 63% 6300 g
Currants and / or Raisins 100% 10000 g
Fruit mix 10% 1000 g
Working method
Kneading Knead all ingredients into a smooth and well developed dough. After kneading mix directly the filling
Dough temperature Approx. 26ºC
Scale Dough pieces approx. 900 gram (depend on the baking tins) and rounding
Dough proof Approx. 25-35 minutes
Moulding Mould as a long loaf. Place the dough pieces into baking tins
Final proof Approx. 60 minutes
Baking Approx. 40 minutes at 210ºC (depend on the baking tin)
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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