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Spring Splendor

Ingredients

  • 5000 g - 50% Flour
  • 5000 g - 50% Sonnetmix Inverno
  • 600 g - 6% Fresh Yeast
  • 200 g - 2% Cocoa Powder
  • 5300 g - 53% Water approx.

Filling 1:

  • 3000 g - 30% Chocodrups (for use in baked products)
  • 3000 g - 30% Walnuts

Filling 2:

  • 3600 g - 36% Almond Paste

Working method

  • Scale the Almond Paste in pieces of approx. 100 gram and roll them so that they can be fold into the dough
  • Mix all ingredients into a smooth and well developed dough. After kneading directly put mix filling 1 in
  • Dough temperature: approx. 26ºC
  • Dough pieces approx. 600 gram and rounding
  • Dough proof: Approx. 20 minutes
  • Mould as a long loaf and fold an piece of Almond Past in. Place the dough pieces close to each other on a baking sheet
  • Final proof: Approx. 40 minutes
  • Baking: approx. 45 minutes at 200ºC
  • Brush directly after baking with melted butter. After cooling down sprinkle with icing sugar

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