Christmas loaf - ProSon Vruchten Citrus (fruit citrus)
Servings 0
Ingredients
- 10.000 g Flour 100%
- 6.100 g Water approx. 61%
- 200 g Salt 2%
- 700 g Yeast 7%
Filling:
- 3.000 g Currants 30%
- 1.500 g Raisins 15%
- 500 g Fruitmix (Sonneveld) 5%
- Almond paste
Working method
- Mix all ingredients into a smooth and well developed dough. Mix the filling immediately after.
- Dough temperature: approx. 27°C.
- Scale: approx. 350 grams and round up.
- Dough rest: approx. 15 minutes.
- Unroll as flat circular discs. Place half of the dough pieces on plates. put some filling on the dough discs with a piping bag (filling = 2 parts of almond-paste, 1 part of butter and 1 part of custard-cream).
- After filling the discs, sprinkle some cinnamon on top. Moisturize the edges and cover the discs with the other discs
- Final proof: approx. 40 minutes
- Bake: approx. 30 minutes at 220ºC