Caramel Nut Bread
Caramel Nut Bread based on Sonnetmix Inverno (0,66) RSPO-SG en Credi Sloffenmix.
Pieces pieces
Ingredients
Shortcrust pastry:
- 1000 g CREDI SLOFFENMIX
- 400 g Dairy Butter
- 40 g Egg
Bread dough:
- 1000 g – 50% Flour
- 1000 g – 50% SONNETMIX INVERNO (0,66) RSPO-SG
- 120 g – 6% Fresh Yeast
- 1000 g – 50% Water approx.
Filling 1:
- 900 g – 45% Credin Salted Caramel filling
Filling 2:
- 200 g – 10% Pearl Sugar P4
- 200 g – 10% Chocolate (bake stable)
Finishing:
- 600 g – 30% Nut mix
- 120 g – 6% Crustex
Working method
Shortcrust pastry:
- Mix all ingredients into a shortcrust pastry dough. If necessary, let this rest in the refrigerator.
- Roll out the dough to a thickness of 4 mm and place 100 grams of dough in the bottom of the baking tins (measuring 30 x 9 x 2.5 centimeters).
- Pipe in each baking tin approx. 60 grams of Credin Salted Caramel filling onto the shortcrust pastry dough.
Bread dough:
- Knead all ingredients into a smooth and well developed dough.
- Immediately after kneading, mix filling 1 through the dough.
- Roll out the dough to 7 millimeters thickness and cut pieces of 30 x 9 centimeters (approx. 200 grams).
- Place the dough pieces into the baking forms, onto the Credin Salted Caramel filling.
- Final proof approx. 60 minutes.
Finishing:
- Mix 600 grams of nut mix with 120 grams of Crustex and sprinkle approx. 50 grams over the dough of each baking tin.
- Bake approx. 20 minutes at 190°C.
