Salzburger Fruit Loaf
Ingredients
- 10000 g - 100% Flour
- 3000 g - 30% QS Boterstol (Dutch Stollen)
- 800 g - 8% Fresh Yeast
- 200 g - 2% Salt
- 6000 g - 60% Water approx.
Filling:
- 8000 g - 80% Raisins
- 2000 g - 20% Sugar Nibs P4
- 500 g - 5% Crushed Aniseed
Decoration:
- 2000 g - 20% Shortcrust Pastry
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. 400 gram and rounding
- Mould as a round loaf. Place the dough pieces on baking sheets and lightly press it. Lay a slice of shortcrust pastry (thickness 2 mm, weight approx. 40 grams) each dough piece
- Final proof: Approx. 60 minutes
- Baking: Approx. 35 minutes at 210ºC mild floor
- Lightly sprinkle the cooled loaf with icing sugar
- Dough proof: Approx. 30 minutes
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly It is possible to add speculoos spices to the shortcrust pastry for an even tastier flavor
