Apple Cinnamon Munk Bread

Name: Apple Cinnamon Munk Bread
Ingredients: 10000 g - 100% Flour (High-protein); 2000 g - 20% QS Boterstol (Dutch Stollen); 150 g - 1.5% Salt; 4500 g - 45% Water approx.; 3000 g - 30% Sugar Nibs P2; 3000 g - 30% Cinnamon Granules; 3000 g - 30% Almond Paste (Ready to Use); 3000 g - 30% Creme Patissier; 6000 g - 60% Apple Fruit Filling

Ingredients

10000 g - 100% Flour (High-protein)
2000 g - 20% QS Boterstol (Dutch Stollen)
150 g - 1.5% Salt
4500 g - 45% Water approx.

Dough Filling::

3000 g - 30% Sugar Nibs P2
3000 g - 30% Cinnamon Granules

Frangipane::

3000 g - 30% Almond Paste (Ready to Use)
3000 g - 30% Creme Patissier

Fruit Filling::

6000 g - 60% Apple Fruit Filling

Working method

Mix all ingredients in to a smooth and well developed dough. After kneading directly mix filling in
Dough temperature: approx. 26ºC
Dough pieces approx. 250 grams for the bottoms (aluminum pie plates Ø 19 cm.) and approx. 150 grams for lids
Dough proof: Approx. 10 minutes
Roll the bottom dough pieces into round slices of approx. 23 cm diameter and place those into the pie plates Add 150 grams of frangipane (spread out) and 150 grams of apple filling (spread out) Fold the edge of the bottom dough pieces so it is falling inwards over the filling Then roll out the lids dough pieces into round slices of approx. 21 cm diameter and place the on top of the filling Press the overhanging edges of the dough to the bottom along the edge of the aluminum dish to ensure that the filling is well closed.
Final proof: Approx. 40 minutes
Incise just before baking to ensutre that the fruit filling becomes visible
Baking: Approx. 25-30 minutes at 200ºC
After cooling, cover it with melted butter and sprinkle with granulated sugar if desired