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Salzburger Fruit Loaf


Flour 100% 10000 g
QS Boterstol (Dutch Stollen) » 30% 3000 g
Fresh Yeast 8% 800 g
Salt 2% 200 g
Water approx. 60% 6000 g
Raisins 80% 8000 g
Sugar Nibs P4 20% 2000 g
Crushed Aniseed 5% 500 g
Shortcrust Pastry 20% 2000 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough. After kneading directly mix filling in
Dough temperature Approx. 26ºC
Scale Dough pieces approx. 400 gram and rounding
Dough proof Approx. 30 minutes
Moulding Mould as a round loaf. Place the dough pieces on baking sheets and lightly press it. Lay a slice of shortcrust pastry (thickness 2 mm, weight approx. 40 grams) each dough piece
Final proof Approx. 60 minutes
Baking Approx. 35 minutes at 210ºC mild floor
Finishing Lightly sprinkle the cooled loaf 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 It is possible to add speculoos spices to the shortcrust pastry for an even tastier flavor
BRC Halal Kosher RSPO Skal

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