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sweet tooth
Ingredients
| Flour (high protein) | 50% | 5000 g |
| Sonnetmix Inverno » | 50% | 5000 g |
| Fresh Yeast | 8% | 800 g |
| Mocha Extract | 3% | 300 g |
| Water Approx. | 48% | 4800 g |
| Filling 1 | ||
| Currants | 10% | 1000 g |
| Raisins | 40% | 4000 g |
| Cinnamon granules | 20% | 2000 g |
| Burnished Hazelnuts | 10% | 1000 g |
| Filling 2 | ||
| Almond Paste | 100% | 8660 g |
| Decoration | ||
| Almond slices | 50% | 2100 g |
| Sugar | 50% | 2100 g |
| lemon zest | 4% | 164 g |
| Egg-white | 4% | 164 g |
| Working method | |
| Mixing | Mix all ingredients in to a well developed dough. After that, directly at the filling(1) |
| Dough temperature | Approx. 25ºC |
| Scale | 1100 grams for 30 pieces |
| Dough rest | Approx. 10 minutes |
| Dividing | Divide in 30 pieces and round |
| Dough rest | Approx. 10 minutes. Meantime make the victoria seizure. (almond slices, sugar, lemon zest and egg white) |
| Moulding | Flat the dough(approx.3mm). Put approx. 20 grams of almond paste on top and cover it with another dough piece. |
| Decorating | Decorate the dough with the victoria seizure |
| Final proof | Approx. 60 minutes |
| Baking | Approx. 9 minutes at 225ºC |
