Apple Bread
Pieces
Ingredients
- 5.000 g - 50% Flour
- 5.000 g - 50% Sonnetmix Inverno
- 4.600 g - 46% Water approx.
- 800 g - 8% Fresh yeast
Filling:
- 3.500 g - 35% Apple pieces (dried)
- 3.000 g - 30% Raisins
- 2.500 g - 25% Sugar nibs P4
Decoration: Victoriabatter:
- 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 victorabatter: mix sugar and sliced slmonds and add egg white.
- Mix all ingredients into a smooth and well developed dough. After kneading, directly mix the filling in.
- Dough temperature: approx. 26°C.
- Dough pieces: approx. 450 grams and rounding.
- Dough proof: approx. 15 minutes.
- Round up again and decorate with victoriabatter. Place the dough pieces in round baking tins of approx. 20 cm diameter.
- Final proof: approx. 40-50 minutes.
- Bake: approx. 40-45 minutes at 200°C.
