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Spring Bread

Servings 0

Ingredients

  • 10000 g - 100% Flour
  • 2000 g - 20% QS Boterstol (Dutch Stollen)
  • 200 g - 2% Salt
  • 800 g - 8% Fresh Yeast
  • 6400 g - 64% Water approx.

Filling 1:

  • 8000 g - 80% Raisins
  • 2000 g - 20% Fruitmix

Filling 2:

  • 4700 g - 47% Coconut Spice
  • 750 g - 7% Dried Strawberries
  • 750 g - 7% Dried Blackcurrants

Decoration:

  • Almonds

Working method

  • Mix all ingredients into a smooth and well developed dough. After kneading directly mix filling 1 in
  • Dough temperature: approx. 26ºC
  • Scale: Dough pieces approx. 250 gram and rounding
  • Dough proof: Approx. 25 minutes
  • Flatten the proofed dough pieces and place them in a pie-plate ø 18-20 cm. Pipe 100 gram of filling 2 in the center of the dough to approx. 2.5 cm from the edge of the dough. Cover this with a second flattend dough piece. Slightly press the top piece around the filling and brush with egg wash
  • Final proof: Approx. 35 minutes
  • Baking: approx. 35 minutes at 240ºC
  • After cooling down cover it with clarified butter and sprinkle with burnished almonds

Notes

For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly