Salzburger Fruit Loaf | Sonneveld
Create delightful round pastries by shaping dough, placing a thin shortcrust pastry layer, then mixing in the filling for a burst of flavor.
Ingredients
- 10000 g - 100% Flour
- 3000 g - 30% QS Boterstol (Dutch Stollen)
- 800 g - 8% Fresh Yeast
- 200 g - 2% Salt
- 6000 g - 60% Water approx.
- 8000 g - 80% Raisins
- 2000 g - 20% Sugar Nibs P4
- 500 g - 5% Crushed Aniseed
- 2000 g - 20% Shortcrust Pastry
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