Apricot Apple-Raisin Bread
11-039
Group Sponge
Ingredient
KG
%
All Purpose Flour
0.600
60.00
Water
0.160
26.67
Evaporated Milk
0.200
33.33
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.006
0.60
Total Weight: 0.966
Group Dough
Ingredient
KG
%
Bread Flour
0.400
40.00
BAKELS SWEET DOUGH BLEND
0.200
20.00
Sugar
0.060
6.00
Butter
0.100
20.00
Eggs
0.100
10.00
Egg Yolk
0.100
10.00
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.014
2.00
Water
0.050
31.00
Total Weight: 1.024
Group Filling
Ingredient
KG
%
BAKELS LES FRUITS 50% APPLE
0.250
-
Apricot Jam
0.250
-
Walnuts
0.250
-
Raisins
0.125
-
Cinnamon powder
0.002
-
Total Weight: 0.877
Group Streusel
Ingredient
KG
%
All Purpose Flour
0.050
-
Milk Powder
0.050
-
Refrigerated margarine
0.060
-
Sugar
0.040
-
Total Weight: 0.200
Group Glaze
Ingredient
KG
%
BAKELS DIAMOND GLAZE NEUTRAL
0.100
-
Total Weight: 0.100
How to do it:
Sponge:
1. Mix all sponge ingredients until partially developed.
2. Ferment for 2-3 hours.
Dough:
1. Mix all ingredients, then add the fermented sponge.
2. Mix until fully developed.
3. Cut the dough into 100 grams each.
4. Round the dough and rest for 10 minutes.
5. Flatten the dough into a rectangular shape.
6. Place prepared filling in the center of the dough.
7. Make a slit on each side of the rectangle, about 12-14 slits per side.
8. Alternately cross the strips from the side to the center of the dough.
9. Proof until double in volume.
10. Brush with egg wash and top with streusel.
11. Bake at 180°C for 20 minutes or until done.
12. Brush with Diamond Glaze Neutral.
Filling: Combine all the ingredients.
Streusel: Combine all the ingredients. Set aside.
Yield: 19 pieces x 100g
