Search

Mocca Hazelnut Bread

Ingredients

  • 10000 g - 100% Flour
  • 1200 g - 12% Proson Luxe au Beurre
  • 500 g - 5% Fresh Yeast
  • 500 g - 5% Sugar
  • 300 g - 3% Proson Vruchten Citrus (fruit citrus)
  • 150 g -1.5% Salt
  • 100 g - 1% Proson XS (extra softness)
  • 5600 g - 56% Water approx.

Filling:

  • 2500 g - 25% Florentine
  • 2500 g - 25% Butter

Pastry mix:

  • 5000 g - 50% Pastry creme
  • Mocha extract

Decoration:

  • Hazelnut
  • Walnut

Working method

  • Mix all ingredients into a smooth and well developed dough
  • Dough temperature: approx. 22ºC
  • Dough proof: Approx. 15 minutes
  • Roll the dough into a slice with a thicknees of approx. 2 mm and 25 cm long Spread the filling Sprinkle with hazelnuts Roll up and place the dough piece into the baking tin
  • Cut the dough on a regular way
  • Final proof: Approx. 40-45 minutes.
  • Just before baking brush with egg wash Sprinkle with hazelnut Put on top half a hazelnut
  • Baking: Approx. 15 minutes at 220ºC
  • Cover the top with apricot jelly