| Ingredients dough: | |||
| 2.500 | gr | Wheat flour | 100% |
| 250 | gr | Damco fruit bread cream | 10% |
| 250 | gr | Damco fruit bread powder | 10% |
| 150 | gr | Yeast | 6% |
| 50 | gr | Salt | 2% |
| ca. 1.375 | gr | Water | 55% |
| Ingredients filling: | |||
| 1.250 | gr | Refru pineapple 5x5 | 50% |
| 750 | gr | Raisins | 30% |
| Ingredients coconut topping: | |||
| 5.000 | gr | Damco macaroon mix | |
| 1.250 | gr | Water, boiling 100°C | |
Instructions:
Mix all ingredients, except the filling, and knead into a thoroughly kneaded dough. Then mix in the filling carefully.
Weigh the dough into 1,600 g pieces and fold the dough once. Proof for 10 minutes. In the meantime, mix Damco macaroon mix with water, for the coconut topping. Roll the dough until it is 4 cm thick and place in a (high) 60 x 40 cm baking tray. Prick the dough and spread 1,500 g of the coconut topping over it.
Allow to proof for 40 minutes and bake. After cooling, cut into 7.5 x 7.5 cm pieces (approx. 80 g).
Baking time: ca. 25 min
Baking temp.: ca. 200°C with steam
Quantity: 4 pieces