Easter Egg Bread Fruit

Name: Easter Egg Bread Fruit
Ingredients: 5000 g - 50% Flour; 5000 g - 50% Sonnetmix Inverno; 600 g - 6% Yeast; 4700 g - 47% Water approx.; 6000 g - 60% Raisins; 1500 g - 15% Walnuts; 1000 g - 10% Fruitmix; 500 g - 5% Cashew Nuts; Sliced Almonds and Florentiner powder; 3200 g - 32% Almond Paste

Ingredients

5000 g - 50% Flour
5000 g - 50% Sonnetmix Inverno
600 g - 6% Yeast
4700 g - 47% Water approx.

Filling 1:

6000 g - 60% Raisins
1500 g - 15% Walnuts
1000 g - 10% Fruitmix
500 g - 5% Cashew Nuts

Decoration:

Sliced Almonds and Florentiner powder

Filling 2:

3200 g - 32% Almond Paste

Working method

Mix all ingredients into smooth and well developed dough. After kneading directly mix filling 1 in
Dough temperature: approx. 26ºC
Scale: Dough pieces approx. 250 grams and rounding
Dough proof: Approx. 20 minutes
Roll dough pieces to slices with a thickness of 5-8 mm. Place them on baking sheets in an oval form, Place 100 gram almond paste (flat sphere) on the slice. Do not spray. Cover it with a second slice of dough of a thickness of 5-8 mm. Brush with egg wash an decorate with sliced almonds
Just before baking sprinkle with Florentiner powder
Final proof: Approx. 50 minutes
Baking: Approx. 20-25 minutes at 210ºC

For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly