Easter Almond Fruit Bread
Ingredients
- 10000 g - 100% Flour
- 2200 g - 22% QS Krentenbollen (Fruit Buns)
- 1000 g - 10% Fresh Yeast
- 200 g - 2% Salt
- 6200 g - 62% Water approx.
Filling:
- 8000 g - 80% Raisins
- 2000 g - 20% Fruitmix
Decoration:
- 1500 g - 15% Burnished Sliced Almonds
Working method
- Mix all ingredients into a smooth and well developed dough After kneading directly mix filling in
- Dough temperature: approx. 26ºC
- Scale: Dough pieces approx. 500 grams and round up
- Dough proof: Approx. 20 minutes
- Final proof: Approx. 45 minutes
- Baking: Approx. 30 minutes at 240ºC
- After cooling down brush with apricot jelly and sprinkle with burnished sliced almonds
- Mould as a round loaf Place the dough pieces on baking sheets
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly
