Winter Wealth with Almond Paste
Ingredients
- 5000 g - 50% Flour
- 5000 g - 50% Sonnetmix Inverno
- 800 g- 8% Fresh Yeast
- 300 g - 3% Mocha extract
- 4800 g - 48% Water approx.
Filling 1:
- 2000 g - 20% Sugar Nibs P4
- 3000 g - 30% Raisins
- 2000 g - 20% Cashew Nuts
Filling 2:
- 3800 g - 38% Almond paste and Caramel Nuts paste
Working method
- Knead all ingredients into a smooth and well developed dough. Directly add filling number 1
- Dough temperature: approx. 26ºC
- Scale: Dough pieces approx. 600 gram and rounding
- Dough proof: Approx. 20 minutes
- Mould as a long loaf but fold 100 grams of almond paste in. Place the dough pieces close together on a baking sheet, so that the breads bake against each other
- Final proof: Approx. 40 minutes
- Baking: approx. 45 minutes at 200ºC
- Wash directly after baking with melted butter
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly
