Easter Egg Bread Mocha-Walnut

Name: Easter Egg Bread Mocha-Walnut
Ingredients: 5000 g - 50% Flour; 5000 g - 50% Sonnetmix Inverno; 600 g - 6% Fresh Yeast; 300 g - 3% Mocha Extract; 4700 g - 47% Water approx.; 3000 g - 30% Raisins; 2000 g - 20% Sugar Nibs P4; 2000 g - 20% cashew nuts; Sliced Almonds and Florentiner powder; 3200 g - 32% Almond Paste

Ingredients

5000 g - 50% Flour
5000 g - 50% Sonnetmix Inverno
600 g - 6% Fresh Yeast
300 g - 3% Mocha Extract
4700 g - 47% Water approx.

Filling 1:

3000 g - 30% Raisins
2000 g - 20% Sugar Nibs P4
2000 g - 20% cashew nuts

Decoration:

Sliced Almonds and Florentiner powder

Filling 2:

3200 g - 32% Almond Paste

Working method

Mix all ingredients into a smooth and well developed dough. After kneading directly mix filling 1 in
Dough temperature: approx. 26ºC
Scale: Dough pieces approx. 250 gram and rounding
Dough proof: Approx. 20 minutes
Roll dough pieces to slices with a thickness of 5-8 mm. Place them on the baking sheets in an oval form, place 100 gram almond paste (flat sphere) on the slice. Cover it with second slice of dough of a thickness of 5-8 mm. Brush with egg wash and decorate with sliced almonds
Just before baking sprinkle with Florentiner powder
Final proof: Approx. 50 minutes
Baking: Approx. 20-25 minutes at 210ºC

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