Frisian Sugar Bread - QS Boterstol (Dutch Stollen)
Ingredients
- 10000 g - 100% Flour (High-Protein)
- 180 g - 1.8% Salt
- 570 g - 5.7% Yeast
- 2000 g - 20% QS Boterstol (Dutch Stollen)
- 5600 g - 56% Water approx.
Filling:
- 7500 g - 75% Sugar Nibs P5
- 20 g - 0.2% Cinnamon
Working method
- Mix all ingredients into a well developed dough. After mixing directly add the filling
- Dough temperature: approx. 26ºC
- Scale: approx. 450 grams (depending on the aluminum tray)
- Mould and put it in an aluminum tray
- Final proof: Approx. 40 minutes
- Baking: Approx. 25-30 minutes at 210ºC
