Butter-Raisin Bread (Gateau de Verviers style)
Dough, Raisins, sugar and butter and Topping — a Zeelandia recipe in 3 components. Uses Zeelandia Butter Yeast Dough Mix 25 kg.
- resting time (starter)
- 20 min
- resting time (dough)
- 20 min
- final proofing time
- 50 min
- baking temperature
- 200 °C
- baking time
- 25 min
Ingredients
Dough
| Ingredient | Quantity |
|---|---|
| Zeelandia Butter Yeast Dough Mix 25 kgButter Cake Mix 25 kg | 25 kg |
| Wheat flour type 550 | 75 kg |
| Yeast | 10 kg |
| Eggs | 30 kg |
| Water | 16 kg |
Raisins, sugar and butter
| Ingredient | Quantity |
|---|---|
| Raisins (previously soaked in water and drained) | 40 kg |
| Sugar (very coarse crystal) | 60 kg |
| Butter (chilled) | 30 kg |
Topping
| Ingredient | Quantity |
|---|---|
| Almonds (cut into small pieces) | 8.25 kg |
| Sugar (fairly coarse crystal) | 8.25 kg |
Method
Make a starter from the water, eggs, yeast and flour and leave it for 20 minutes.
Add the Butter Cake Mix (Ciasto Drożdżowe Maślane) and mix to a dough. Leave the dough to rest for 20 minutes.
Cut the chilled butter into pieces, coat it in a small amount of flour and mix it with the sugar.
Add the prepared butter and the raisins to the dough and mix gently.
Divide the dough into 500 g pieces, shape them and place them in tins.
Brush the surface with egg and decorate with 15 g of the almond and sugar mixture.
Final proof: about 50 minutes.
Bake for 25 minutes at 200°C.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.