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Apple Bread Mini
Ingredients
5000
g - 50%
Flour
5000
g - 50%
Sonnetmix Inverno
800
g - 8%
Fresh Yeast
4600
g - 46%
Water approx.
Filling::
3500
g - 35%
Appel Pieces (Dried)
3000
g - 30%
Raisins
2500
g - 25%
Sugar Nibs P4
Decoration: Victorian Batter::
800
g - 8%
Sliced Almonds
800
g - 8%
Sugar
65
g - 0.65%
Egg White
Working method
Mix all ingredients into a smooth and well developed dough After kneading directly mix filling in
Dough temperature: approx. 26°C
Scale: Approx. 1800 grams (30 pieces)
Dough proof: Approx. 10 minutes
Divide and round up Decorate with Victorian Batter and place the dough pieces into small baking rings or forms
Final proof: Approx. 45-50 minutes
Baking: approx. 25 minutes at 170°C
Soak the dried apple pieces in their own weight of water
Notes
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly