Easter Folàr

Name: Easter Folàr
Ingredients: 5000 g - 50% Flour; 5000 g - 50% Sonnetmix Inverno; 800 g - 8% Fresh Yeast; 4600 g - 46% Water approx.; 7500 g - 42.9% Sonnique Luxe Cake; 3750 g - 21.4% Butter (or Cake Margarine); 3750 g - 21.4% Eggs; 2500 g - 14.3% Raspberry Compound; 1500 g - 5% Chopped Cranberrys; 1500 g - 5% Pearl Sugar P2 approx.; 200 g - 2% Pearl Sugar P2 approx.

Ingredients

5000 g - 50% Flour
5000 g - 50% Sonnetmix Inverno
800 g - 8% Fresh Yeast
4600 g - 46% Water approx.

Raspberry cake batter:

7500 g - 42.9% Sonnique Luxe Cake
3750 g - 21.4% Butter (or Cake Margarine)
3750 g - 21.4% Eggs
2500 g - 14.3% Raspberry Compound

Filling:

1500 g - 5% Chopped Cranberrys
1500 g - 5% Pearl Sugar P2 approx.

Decoration:

200 g - 2% Pearl Sugar P2 approx.

Working method

Raspberry cake batter: Mix the butter in the highest gear in the mixer for 2 minutes. Add the Sonnique Luxury Cake and the eggs and mix in in low gear. After that mix it in the second gear for 5 minutes. Finally mix in low gear the raspberries compound
Mix all ingredients into a smooth and well developed dough
Dough proof: Approx. 15 minutes. Cover the dough and leave it to rest
Roll the dough pieces to a thickness of 2 mm and a width of approx. 40 cm. Brush the dough with a layer of the raspberry cake batter. Sprinkle the chopped cranberries and pearl sugar on to the batter. Roll out the dough on top and bottom to almost halfway and leave 2 cm open in the middle. For an Easter Folàr of 450 g, cut pieces of about 22 cm and fold the edges toward the center. Turn the folded dough over and place it in a (wooden) baking tin with baking paper
Final proof: Approx. 70 minutes
Just before baking brush with egg wash and sprinkle with pearl sugar. Incise several times