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Cocobanana
Ingredients
10000
g - 100%
Flour (High-protein)
3000
g - 30%
QS Boterstol (Dutch Stollen)
900
g - 9%
Fresh Yeast
150
g - 1.5%
Salt
6000
g - 60%
Water approx.
Filling::
6000
g - 60%
Raisins
1000
g - 10%
Sugar nibs
1500
g - 15%
Mix Tropical
Decoration::
700
g - 7%
Yellow Fondant
500
g - 5%
Desiccated Coconut
Working method
Mix all ingredients into a smooth and well developed dough After kneading directly mix filling in
Dough temperature: approx. 26ºC
Scale: approx. 1200 grams (30 pieces)
Dough proof: Approx. 15 minutes
Divide and round up Place 9 dough pieces into a square pie-plate of 15 x 15 cm Place the pie-plates on baking sheets
Final proof: Approx. 70 minutes
Baking: approx. 10 minutes at 250°C
After cooling down brush with Yellow Fondant and sprinkle with dried and shredded coconut
Notes
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly