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Spring Bread

Ingredients

Flour 100% 10000 g
QS Boterstol (Dutch Stollen) » 20% 2000 g
Salt 2% 200 g
Fresh Yeast 8% 800 g
Water approx. 64% 6400 g
Filling 1
Raisins 80% 8000 g
Fruitmix 20% 2000 g
Filling 2
Coconut Spice 47% 4700 g
Dried Strawberries 7,5% 750 g
Dried Blackcurrants 7,5% 750 g
Decoration
Almonds % g
Working method
Kneading Mix all ingredients into a smooth and well developed dough. After kneading directly mix filling 1 in
Dough temperature Approx. 26ºC
Scale Dough pieces approx. 250 gram and rounding
Dough proof Approx. 25 minutes
Moulding Flatten the proofed dough pieces and place them in a pie-plate ø 18-20 cm. Pipe 100 gram of filling 2 in the center of the dough to approx. 2.5 cm from the edge of the dough. Cover this with a second flattend dough piece. Slightly press the top piece around the filling and brush with egg wash
Final proof Approx. 35 minutes
Baking Approx. 35 minutes at 240ºC
Finishing After cooling down cover it with clarified butter and sprinkle with burnished almonds
 
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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