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Orange Fruit Loaf


Flour 100% 10000 g
QS Boterstol (Dutch Stollen) » 20% 2000 g
Fresh Yeast 8% 800 g
Proson Luxe au Beurre » 5% 500 g
Salt 2% 200 g
Water approx. 60% 6000 g
Raisins 60% 6000 g
Currants 20% 2000 g
Fruitmix 20% 2000 g
Mix Tropical 20% 2000 g
Working method
Kneading Mix all ingredients into a smooth and developed dough. After kneading directly put mix filling in
Dough temperature Approx. 26ºC
Scale Dough pieces approx. 450 gram and rounding
Dough proof Approx. 20 minutes
Moulding Mould smoothly as a round loaf. Place the dough pieces on baking sheets
Final proof Approx. 60 minutes
Baking Approx. 35 minutes at 200ºC
Finishing Dip it in Orange fondant. Use a cornet to apply some neutral fondant stripes on it
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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