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Apple Bread

Ingredients

  • 5000 g - 50% Flour
  • 5000 g - 50% Sonnetmix Inverno
  • 800 g - 8% Fresh Yeast
  • 4600 g - 46% Water approx.

Filling:

  • 3500 g - 35% Apple Pieces (dried)
  • 3000 g - 30% Raisins
  • 2500 g - 25% Sugar Nibs P4

Decoration: Victoria batter:

  • 800 g - 8% Sliced Almonds
  • 800 g - 8% Sugar
  • 65 g - 0.65% Egg White

Working method

  • Soak the Apple pieces in its own weight in water For better softness in the baked product, we recommend to wash again delivered raisins and soak them briefly
  • Make the Victora Batter; Mix sugar and Sliced Almonds and add Egg White
  • Mix all ingredients into a smooth and well developed dough. After kneading, directly mix filling in
  • Dough temperature: approx. 26°C
  • Dough pieces approx. 450 grams and rounding
  • Dough proof: Approx. 15 minutes
  • Round up again. Decorate with Victoria batter and place the dough pieces in round baking tins of approx. 20 cm diameter
  • Final proof: Approx. 40-50 minutes
  • Baking: approx. 40-45 minutes at 200°C

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