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Mariken bread
A festive, richly filled fruit loaf!
230°C
30 min
50 pieces
Ingredients
2.000 gr
Flour 100%
30 gr
Salt 1.5%
300 gr
Damco fruit loaf powder 15%
100 gr
Damco paste bread improver 5%
160 gr
Yeast 8%
ca. 1300 gr
Water 65%
Filling 1:
2.000 gr
Raisins 100%
1.000 gr
Currents 50%
Filling 2:
1.700 gr
Damco almond paste K+K
400 gr
Damco complete R powder
1.000 gr
Water
250 gr
Cinnamon sugar
InstructionsPrintDownload PDF
- Mix all the ingredients together and knead the dough well. Then, work the filling into the dough.
- Leave the dough to bulk ferment for 15 minutes and then divide into 200 g pieces and immediately shape into balls.
- Allow the balls to rest for 15 minutes, then roll out and place the bottom slice in the mould.
- Place 100 g Damco almond paste K+K, 75 g pastry cream, the tangerine segments and 25 g cinnamon sugar on top of the bottom slice.
- Then, place the top slice on top of that.
- Give this a second proving of 50 minutes and then bake.
- After cooling brush with butter.
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