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Christmas Munk Bread

Ingredients

  • 10000 g - 100 % Flour
  • 2000 g - 20% Sonplus Vruchten Extra (Fruited Bread Extra)
  • 800 g - 8% Fresh Yeast
  • 6000 g - 60% Water approx.

Filling 1:

  • 6000 g - 60% Currants
  • 3000 g - 30% Raisins
  • 1000 g - 10% Fruitmix

Filling 2:

  • 3500 g - 100% Almond Paste (Ready for Use)
  • 1750 g - 50% Butter
  • 1750 g - 50% Creme Patissier

Decoration:

  • 1000 g - 10% Shortcrust Pastry
  • 100 g - 1% Jelly
  • 500 g - 5% Burnished Almond Slices

Working method

  • Mix all ingredients in to a well smooth and developed dough. After kneading directly mix filling 1 in
  • Dough temperature: approx. 26ºC
  • Bulk proof: Approx. 10 minutes
  • Scale: Dough pieces approx. 300 grams and rounding
  • Dough proof: Approx. 15 minutes
  • Mix all ingredients of filling 2 into a homogenous mass Roll the dough pieces into flat round slices with a diameter of approx. 25 cm. Place half of the slices on with baking paper prepared baking sheets Add 150 grams of filling 2 on this slices and moisten the edges Apply the other half of the pieces on top and brush with egg wash
  • Final proof: Approx. 60 minutes
  • Baking: Approx. 30 minutes at 200ºC
  • Brush with jelly and decorate the edges with burnished almond slices It is also possible to give the appearance an extra boost by placing a Christmas tree made of Shortcrust Pastry on it
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly