Sweetener
Ingredients
- 5000 g - 50% Flour (Protein)
- 5000 g - 50% Sonnetmix Inverno
- 800 g - 8% Fresh Yeast
- 300 g - 3% Mocha extract
- 4800 g - 48% Water approx.
Filling 1:
- 1000 g - 10% Currants
- 2000 g - 20% Cinnamon Granules
- 4000 g - 40% Raisins
- 1000 g - 10% Burnished Hazelnuts
Filling 2:
- 8660 g - 100% Almond Paste K&K
Decoration:
- 3470 g - 34% Almond Sticks
- 870 g - 8% Florentiner powder
Working method
- Mix all ingredients into a smooth and well developed dough
- Dough temperature: approx. 25ºC
- Weight immediately, 1100 gram (30 pieces)
- Dough proof: Approx. 10 minutes
- Divide and round up
- After approx. 5 minutes roll the dough pieces into round slices about 3 mm thick. Place the half of the dough slices on baking sheets and spread approx. 20 gram of almond paste on it. Moisten the dough slices, lay the second layer and press down slightly. Brush with egg wash
- Decorate with almond sticks
- Final proof: Approx. 60 minutes
- Baking: Approx. 9 minutes at 220-230ºC
- Sprinkle with Florentiner powder immediately after baking
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly
