Rum Stolen

Ingredients Kg Grams %
Flour (bakers) 32 000 100
Exakt Zest 6 400 20
Yeast 3 200 10
Water +/- 17 280 54
Butter 3 200 10
Sultanas 14 400 45
Raisins 14 400 45
Roasted Nibbed Almonds 3 200 10
Rum 6 400 20

Method:

  • Mix flour, Exakt Zest, Yeast and water on slow speed for 2 minutes, then 6 minutes on fast speed using spiral mixer. Mix into a well developed dough
  • Gently add fruit and rum (if fruit and rum are soaked one day prior it improves the flavour and softness of the bread)
  • Dough temperature: 27° - 28°C (80° - 82°F)
  • Scale at: 300 grms
  • Mould round
  • Intermediate Proof: 10 minutes +/-
  • Roll out and place approximately 100 grms of almond paste onto the centre of the dough and fold over. Hand mould.
  • Place onto prepared baking sheets
  • Prove for: 40 - 45 minutes
  • Prover temperature: 30°C
  • Relative humidity: 80%
  • Bake temperature: 200°C
  • Bake time: 35 minutes
  • Finish with melted butter and cover with dusting sugar immediately on taking from oven