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
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly
