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