Amsterdams Easter Bread
Ingredients
- 10.000 g - 100% Flour
- 6.000 g - 60% Water baking approx.
- 3.000 g - 30% QS Boterstol (Dutch Stollen)
- 900 g - 9% Fresh yeast
- 200 g - 2% Salt
Filling:
- 8.000 g - 80% Raisins
- 5.000 g - 50% Currants
- 1.800 g - 18% Candied peel
- 20 g - 0 Cardamom
Working method
- Mix all ingredients into a smooth and well developed dough. After kneading directly add the filling and mix.
- Dough temperature: approx. 25ºC.
- Dough proof: approx. 25 minutes.
- Dough pieces 900 grams and mould into a pointed model.
- Mould as a long loaf and place the dough pieces between doilies
- Final proof: approx. 20 minutes
- Transfer the dough pieces on baking sheet and place them with enough space to allow the sides of the bread to touch each other during the baking proces. Finish with brushing with egg wash.
- Bake: approx. 50-60 minutes at 200°C.
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly
