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TV-Sticks Sweet (Soft)

Ingredients

  • 10000 g - 100% Flour
  • 1500 g - 15% QS Boterstol (Dutch Stollen)
  • 1500 g - 15% Proson Luxe au Beurre
  • 900 g - 9% Fresh Yeast
  • 150 g - 1.5% Salt
  • 5500 g - 55% Water approx.

Filling:

  • 4000 g - 40% Sugar Nibs P2
  • 6000 g - 60% Raisins

Working method

  • Mix all ingredients into a dough which is not well developed. After kneading directly mix fillingin
  • Dough temperature: approx. 24ºC
  • Mould the dough into a square for roll out and give it proofing time for approx. 10 minutes
  • Roll out the dough to 10 mm thickness and cut strips of 15 x 2,5 cm and brush it with eggwash. Place the dough pieces on baking sheets
  • Final proof: Approx. 50 minutes
  • Baking: Approx. 8 minutes at 260ºC.
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly