Spring Twig
Ingredients
- 2500 g - 25% Flour
- 2500 g - 25% CreationS Sunflower
- 5000 g - 50% Sonnetmix Inverno
- 800 g - 8% Fresh Yeast
- 200 g - 2% Sonplus Grof Volkoren (Wholemeal)
- 1000 g - 10% QS Luxe Superieur (Soft Luxury Bread)
- 5200 g - 52% Water approx.
Filling:
- 3000 g - 30% Hazelnut pieces (burnished)
- 2000 g - 20% Raisins
- 1000 g - 10% Dried Apricots pieces
Decoration:
- Icing Sugar
- Almond Flakes
Working method
- Mix all ingredients into a well kneaded dough, mix directly in the filling
- Scale: approx. 1800 gram
- Dough proof: Approx. 10 minutes
- Divide with divider moulder in 30 equal pieces
- Two pieces together, strike out the almond flakes and cut in
- Final proof: Approx. 90 minutes
- Baking: approx. 10 minutes at 240ºC
- Dough temperature: Approx. 26ºC
- Decorate the product with icing sugar
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly
