Apple Bread Mini
Ingredients
- 5.000 g - 50% Flour
- 5.000 g - 50% Sonnetmix Inverno
- 4.600 g - 46% Water approx.
- 800 g - 8% Fresh yeast
Filling::
- 3.500 g - 35% Appel pieces (dried)
- 3.000 g - 30% Raisins
- 2.500 g - 25% Sugar nibs P4
Decoration: Victorianbatter:
- 800 g - 8% Sliced almonds
- 800 g - 8% Sugar
- 65 g - 0.65% Egg white
Working method
- Soak the dried apple pieces in their own weight of water.
- Mix all ingredients into a smooth and well developed dough. After kneading directly mix filling in.
- Dough temperature: approx. 26°C.
- Scale: approx. 1.800 grams (30 pieces).
- Dough proof: approx. 10 minutes.
- Divide and round up. Decorate with victorianbatter and place the dough pieces into small baking rings or forms.
- Final proof: approx. 45-50 minutes.
- Bake: approx. 25 minutes at 170°C.
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly
