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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

Notes

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