Caramel Nut Magnificence
Ingredients
- 5000 g - 50% Flour
- 5000 g - 50% Sonnetmix Inverno
- 600 g - 6% Fresh yeast
- 5000 g - 50% Water approx.
Sprinkle filling:
- 1300 g - 33% Mixed nuts
- 1300 g - 33% Raisins
- 1300 g - 33% Sugar nibs P4
Paste filling:
- 4700 g - 100% Palma caramel nut paste
- 940 g - 20% Water (% of paste)
Working method
- Mix all ingredients in to a smooth and well developed dough.
- Dough temperature: approx. 26ºC.
- Dough pieces approx. 275 grams (pie-plate ø 16 cm) and mould square.
- Dough proof: approx. 10 minutes.
- Roll the dough pieces into slices with a thickness of approx. 3 mm and apply 100 grams of paste filling on the dough (spread out) and 70 grams of sprinkle filling. Roll the dough piece slightly in the length, round / curve it (as horseshoe) and place it in the pie plate. Press the dough pill out slightly and repeatedly incise deeply.
- Final proof: approx. 40 minutes.
- Mix the sprinkle filling and also loose the paste off with water.
- Baking: approx. 20 minutes at 210ºC.
- Brush with jelly after cooling down.
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly. There are also other possibilities other than pie-plate, for example sponge cake pans
