Amsterdams Easter Bread
Ingredients
- 10000 g - 100% Flour
- 3000 g - 30% QS Boterstol (Dutch Stollen)
- 900 g - 9% Fresh Yeast
- 200 g - 2% Salt
- 6000 g - 60% Water Baking: Approx..
Filling:
- 8000 g - 80% Raisins
- 5000 g - 50% Currants
- 1800 g - 18% Candied Peel
- 20 g - 0 Cardamom
Working method
- Mix all ingredients into a smooth and well developed dough After kneading directly mix filling in
- Dough temperature: Baking: Approx.. 25ºC
- Dough proof: Baking: Approx.. 25 minutes
- Final proof: After Baking: Approx.. 20 minutes transfer the dough pieces to baking sheets Place them with enough space to allow the sides of the bread to touch each other during the baking proces Brush with egg wash
- Baking: Approx. 50-60 minutes at 200°C
- Dough pieces Baking: Approx.. 900 grams and mould into a pointed model
- Mould as a long loaf and place the dough pieces between doilies
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly
