Orange Bread Tompouce

Name: Orange Bread Tompouce
Ingredients: 10000 g - 100% Flour; 2000 g - 20% QS Boterstol (Dutch Stollen); 1000 g - 10% Butter; 600 g - 6% Fresh Yeast; 150 g - 1.5% Salt; 5600 g - 56% Water approx.; 6000 g - 60% raisins; 19200 g - 190% Orange Fondant (2400 g / total slice); 22400 g - 224% Creme Patissier (2800 g / total slice)

Ingredients

10000 g - 100% Flour
2000 g - 20% QS Boterstol (Dutch Stollen)
1000 g - 10% Butter
600 g - 6% Fresh Yeast
150 g - 1.5% Salt
5600 g - 56% Water approx.

Filling::

6000 g - 60% raisins

Decoration::

19200 g - 190% Orange Fondant (2400 g / total slice)

Filling Tompouce::

22400 g - 224% Creme Patissier (2800 g / total slice)

Working method

Mix all ingredients into a smooth and well developed dough. After kneading directly mix filling in
Dough temperature: approx. 25ºC
Scale: Dough pieces approx. 1500 gram for one baking sheet (60 x 80 cm). Mould a square model for roll out
Dough rest: Approx. 20 minutes
Roll out the dough pieces into slice at 2 mm thickness. Place the dough slice into the baking sheet (60 x 80 cm). Prick the dough sheet regularly with a pricker
Final proof: Approx. 30 minutes
Baking: approx. 8 minutes at 210ºC. with gentle floor
Place the slices with the smooth side up. Cut the bottom slice in lanes of 10 x 60 cm. Pipe half lanes with creme patissier (approx. 350 g / lane) Glaze the other half lanes on top with orange fondant. Cut the top first and the bottom separately form each other in the right tompouce size. Place the top on the bottom fot one complete tompouce

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