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Lavender Hunks

Ingredients

  • 5000 g - 50% Flour
  • 5000 g - 50% VitaSon Zonnepit (sunflowerseed) 50%
  • 3000 g - 30% QS Boterstol (Dutch Stollen)
  • 600 g - 6% Fresh Yeast
  • 200 g - 2% Sonplus Grof Volkoren (Wholemeal)
  • 50 g - 0.5% Lavender
  • 6000 g - 60% Water approx.

Filling:

  • 6000 g - 60% Currants

Decoration:

  • Crushed Wheat

Working method

  • Mix all ingredients into a smooth and well developed dough. After kneading directly put mix filling in
  • Scale: Dough pieces approx. 450 gram and rounding
  • Dough proof: Approx. 25 minutes
  • Mould as a round loaf. Decorate the dough pieces with crushed wheat and place 10 pieces (2 by 5) to each other on a baking sheet
  • Final proof: Approx. 90 minutes
  • Baking: Approx. 50 minutes at 210ºC
  • Dough temperature: Approx. 26ºC
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly