Tutti Frutti

Ingredients

Flour	100%	10000 g
Salt	1,8%	180 g
Yeast	5%	500 g
Proson Luxe au Beurre »	12%	1200 g
Proson Vruchten Citrus (fruit citrus) »	3%	300 g
Proson XS (extra softness) »	1%	100 g
Sugar	5%	500 g
Water approx.	56%	5600 g
Filling
Florentine	25%	2500 g
Butter	25%	2500 g
Pastry creme	50%	5000 g
Mandarin extract	%	g
Decoration
Pineaplle pieces	%	g
Orange pieces	%	g

Working method
Kneading	Mix all ingredients into a well developed dough.
Dough temperature	Approx. 22ºC.
Bench proof	Approx. 15 minutes.
Moulding	Roll off the dough on 2 mm thick, 25 cm long on the sheeter. Spread the filling. Roll up and put into the tin.
Cutting	Cut the dough on a regular way.
Final proof	Approx. 40-45 minutes.
Decorating	Stroke with egg. Put on top some pineapple pieces and orange pieces.
Baking	Approx. 15 minutes at 220ºC.
Finishing	Cover the top with apricot jelly.