Ice Floes

Ingredients

Flour	100%	10000 g
QS Boterstol (Dutch Stollen) »	30%	3000 g
Fresh Yeast	7%	700 g
Salt	1,5%	150 g
Water approx.	62%	6200 g
Filling 1:
Raisins	80%	8000 g
Filling 2:
Coconut Filling, each baking sheet approx.	%	1800 g
Sliced Almonds, each baking sheet approx.	%	200 g

Working method
Kneading	Mix all ingredients into a smooth and well developed dough. After kneading directly mix filling 1 in
Dough temperature	Approx. 25°C
Scale	Approx. 1800 grams for a baking sheet of 60 x 40 cm. and mould square
Dough proof	Approx. 20 minutes
Moulding	Roll the dough pieces into a slice of 3,5 mm. thickness and lay it in the baking sheet Prick the dough slice enough Apply the Coconut Filling, spread it and finally apply the Sliced Almonds
Final proof	Approx. 20 minutes
Baking	Approx. 30 minutes at 200°C
Finishing	After cooling down cut as trapezoid floes of 6 x 10 x 4 cm (W x L x W) and sprinkle with icing sugar

Extra information
Remarks	For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly