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Orange Fruit Loaf
Servings
0
Ingredients
10000
g - 100%
Flour
2000
g - 20%
QS Boterstol (Dutch Stollen)
800
g - 8%
Fresh Yeast
500
g - 5%
Proson Luxe au Beurre
200
g - 2%
Salt
6000
g - 60%
Water approx.
Filling:
6000
g - 60%
Raisins
2000
g - 20%
Currants
2000
g - 20%
Fruitmix
2000
g - 20%
Mix Tropical
Working method
Mix all ingredients into a smooth and developed dough. After kneading directly put mix filling in
Dough temperature: approx. 26ºC
Scale: Dough pieces approx. 450 gram and rounding
Dough proof: Approx. 20 minutes
Final proof: Approx. 60 minutes
Baking: Approx. 35 minutes at 200ºC
Dip it in Orange fondant. Use a cornet to apply some neutral fondant stripes on it
Mould smoothly as a round loaf. Place the dough pieces on baking sheets
Notes
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly