Christmas Jar
Ingredients

Flour | 100% | 10000 g |
Proson Vruchten Citrus (fruit citrus) » | 15% | 1500 g |
Fresh Yeast | 6% | 600 g |
Salt | 1,5% | 150 g |
Water approx. | 62% | 6200 g |
Filling | ||
Half Almonds (burnished) | 30% | 3000 g |
Fruitmix | 20% | 2000 g |
Working method | |
Kneading | Mix all ingredients in to a smooth and well developed dough. After kneading directly mix filling in |
Dough temperature | Approx. 26ºC |
Scale | Dough pieces of approx. 450 gram and rounding |
Moulding | After rounding up, directly insert a hole in the center of dough piece and place it in the turban baking tin |
Final proof | Approx. 50 minutes |
Baking | Approx. 45 minutes at 210ºC |
Finishing | After baking and cooling down, sprinkle with Sugar Icing |