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Almond Break Bread

Ingredients

  • 10000 g - 100% Flour (high protein)
  • 1500 g - 15% QS Boterstol (Dutch Stollen)
  • 1000 g - 10% Dairy Butter
  • 600 g - 6% Fresh Yeast
  • 500 g - 5% Sugar
  • 200 g - 2% Salt
  • 5500 g - 55% Water approx.

Vulling:

  • 3000 g - 30% Burnished half almonds
  • 1000 g - 10% Burnished shaved almonds

Decoration:

  • Shaved Almonds
  • Sugar

Working method

  • Knead all ingredients into a smooth and well developed dough. After kneading directly mix filling in
  • Dough temperature: approx. 26ºC
  • Scale: approx. 250 grams and Mould into pointed model
  • Dough proof: Approx. 10 minutes
  • Roll the pointed model dough pieces into long stems with a lengt of 60 cm. Lay the stems on a with baking paper prepared baking sheet of 40 x 60 cm. Divide twelve stems on one baking sheet
  • Final proof: Approx. 60 minutes
  • Just before baking ad the decoration. Sprinkle first with almond shavings and then with sufficient sugar so that both stick well enough while baking
  • Baking: Approx. 15 minutes at 210ºC
  • After cooling down slice pieces of 10 x 40 cm. These can then be broken to the desired size

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