Mocca Hazelnut Bread

Name: Mocca Hazelnut Bread
Ingredients: 10000 g - 100% Flour; 1200 g - 12% Proson Luxe au Beurre; 500 g - 5% Fresh Yeast; 500 g - 5% Sugar; 300 g - 3% Proson Vruchten Citrus (fruit citrus); 150 g -1.5% Salt; 100 g - 1% Proson XS (extra softness); 5600 g - 56% Water approx.; 2500 g - 25% Florentine; 2500 g - 25% Butter; 5000 g - 50% Pastry creme; Mocha extract; Hazelnut; Walnut

Ingredients

10000 g - 100% Flour
1200 g - 12% Proson Luxe au Beurre
500 g - 5% Fresh Yeast
500 g - 5% Sugar
300 g - 3% Proson Vruchten Citrus (fruit citrus)
150 g -1.5% Salt
100 g - 1% Proson XS (extra softness)
5600 g - 56% Water approx.

Filling:

2500 g - 25% Florentine
2500 g - 25% Butter

Pastry mix:

5000 g - 50% Pastry creme
Mocha extract

Decoration:

Hazelnut
Walnut

Working method

Mix all ingredients into a smooth and well developed dough
Dough temperature: approx. 22ºC
Dough proof: Approx. 15 minutes
Roll the dough into a slice with a thicknees of approx. 2 mm and 25 cm long Spread the filling Sprinkle with hazelnuts Roll up and place the dough piece into the baking tin
Cut the dough on a regular way
Final proof: Approx. 40-45 minutes.
Just before baking brush with egg wash Sprinkle with hazelnut Put on top half a hazelnut
Baking: Approx. 15 minutes at 220ºC
Cover the top with apricot jelly