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Whiskey Dundee Fruit Bread

Ingredients Kg Grams %
Flour (bakers) 32 000 100
Exakt Zest 6 400 20
Yeast 3 200 10
Water +/- 17 920 56
Sultanas 32 000 100
Whiskey 4 800 8

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 well developed dough
  • Gently add the fruit and whiskey (if fruit is left to soak with the whiskey one day prior it improves the flavour and softness of the bread)
  • Dough temperature: 27° - 28°C
  • Scale at 450 grms
  • Mould round
  • Intermediate proof: 5 minutes +/-
  • Final mould
  • Final proof 45 - 50 minutes
  • Proof temperature: 30°C
  • Relative humidity: 80°C
  • Bake temperature: 220°C
  • Bake time: 20 minutes
  • Soak in melted butter, allow to set then dip in dusting sugar