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Apple Bread

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.

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