Spring Bread
Ingredients
- 10000 g - 100% Flour
- 2000 g - 20% QS Boterstol (Dutch Stollen)
- 200 g - 2% Salt
- 800 g - 8% Fresh Yeast
- 6400 g - 64% Water approx.
Filling 1:
- 8000 g - 80% Raisins
- 2000 g - 20% Fruitmix
Filling 2:
- 4700 g - 47% Coconut Spice
- 750 g - 7% Dried Strawberries
- 750 g - 7% Dried Blackcurrants
Decoration:
- Almonds
Working method
- Mix all ingredients into a smooth and well developed dough. After kneading directly mix filling 1 in
- Dough temperature: approx. 26ºC
- Scale: Dough pieces approx. 250 gram and rounding
- Dough proof: Approx. 25 minutes
- Flatten the proofed dough pieces and place them in a pie-plate ø 18-20 cm. Pipe 100 gram of filling 2 in the center of the dough to approx. 2.5 cm from the edge of the dough. Cover this with a second flattend dough piece. Slightly press the top piece around the filling and brush with egg wash
- Final proof: Approx. 35 minutes
- Baking: approx. 35 minutes at 240ºC
- After cooling down cover it with clarified butter and sprinkle with burnished almonds
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly
