Apple Sugar Bread
Ingredients
- 10000 g - 100% Flour
- 1500 g - 15% Dutch Apple Syrup (Rinse)
- 1000 g - 10% Fresh Yeast
- 500 g - 5% Proson Luxe au Beurre
- 500 g - 5% Dairy butter
- 400 g - 4% (Brown) Soft sugar
- 150 g - 1.5% Salt
- 4500 g - 45% Water approx.
Filling:
- 5500 g - 55% Sugar Nibs P4
- 50 g - 0.5% Cinnamon
Working method
- Mix all ingredients into a smooth and well developed dough. Mix Sugar Nibs with Cinnamon. After kneading mix directly filling in
- Dough temperature: approx. 27ºC.
- Scale: Dough pieces approx. 300 grams and pointed model
- Dough proof: Approx. 10 minutes
- Mould as a short loaf. Place the dough pieces into aluminum baking tins. Place the baking tins on with baking paper covered baking sheets
- Final proof: Approx. 45 minutes
- Baking: approx. 25-30 minutes at 210ºC
