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Spring Bird Nest

Servings 0

Ingredients

  • 10000 g - 100% Flour
  • 2000 g - 20% QS Boterstol (Dutch Stollen)
  • 200 g - 2% Salt
  • 800 g - 8% Fresh Yeast
  • 6400 g - 64% Water approx.

Filling 1:

  • 8000 g - 80% Raisins
  • 2000 g - 20% Fruitmix

Filling 2:

  • 2200 g - 22% Creme Patissier Powder (Instant)
  • 5500 g - 55% Water approx.

Decoration:

  • 3750 g - 37% Almond Paste
  • Almond Pieces

Working method

  • 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. 250 gram and rounding
  • Dough proof: Approx. 25 minutes
  • Flatten the proofed dough pieces and place them in a pie-plate ø 15-16 cm. Pipe 60 grams of Creme Patissier (filling 2) in the middle to approx. 3 cm from the edge of the dough. Place 3 rounded Almond Paste pieces on the Creme Patissier. Sprinkle the Almond Pieces along the Creme Patissier on the not yet decorated dough
  • Final proof: Approx. 35 minutes
  • Scale pieces approx. 10 grams of Almond Paste and round them up Make Creme Patissier (filling 2): Mix water with Creme Patissier powder until it is smooth
  • Baking: Approx. 35 minutes at 240ºC

Notes

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