Knead all ingredients into a smooth and well developped dough. Start with 45% water. Approx. 6 minutes slow and approx. 8 minutes fast. Gradually add the extra water when the dough has been kneaded for 90%.
Dough temperature: approx. 25°C.
When the dough has been kneaded enough, divide it in the ratio 20% - 40% - 40%.
Bulk proof: put the 20% part in a closed container for about 30 minutes.
Color one 40% part yellow with food coloring and then mix the amarena cherries through it.
Color one 40% part red with food coloring and then mix the raisins and sugar nibs through it.
Then sprinkle the mini gingerbread cookies between the two types of colored dough and cut in half. This can be done 3 times so that nice layers are created.
Give the colored dough a bulk proof of about 40 minutes.
Weigh the part 20% 'white dough' at approx. 120 grams and rounding.
Weigh the colored dough at 300 grams and rounding.
Roll out the white dough pieces so that they fit around the colored dough balls.
Final proof: approx. 65 minutes.
Bake: approx. 35 minutes at 200°C. Let the temperature drop after inserting.
