Belgian Sugar Loaf

Puratos ingredients

All ingredients

Bakers Flour 10.000kg 100%
Water 4.700kg 4.7%
Yeast 0.800kg 8%
Salt 0.170kg 1.7%
Sugar 0.700kg 7%
Frialux 1.000kg 10%
Patissier Butter 0.500kg 5%
Rustic 0.300kg 3%

Recipe

Mixing: Spiral mixer, 2 minutes on a slow speed; 8 minutes on fast speed.

Rest 5 minutes in bulk.
Take approximately 75% of dough and mix in buttered pearl sugar at 25% on dough weight.
Scale sugared dough at 200g and plain dough at 100g. Hang-up and rest for 10 minutes.

Hand-up sugared pieces again, flatten plain pieces and enclose sugared pieces completed in plan pieces.
Scale and hand up.
Place into a 6" foils or tins.
Prove gently approx 90 minutes.

Egg-wash and cut the top with scissors.

Bake at approx 190°C/380°F 20 minutes.