Vanilla Caramel

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	%	g
Vanilla extract	%	g
Decoration
Caramel pieces	%	g
P2 sugar	%	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 caramel pieces and P2 sugar.
Baking	Approx. 15 minutes at 220ºC.
Finishing	Cover the top with apricot jelly.

Do you have any questions that I can help you with?