Cozonac

Ingredients

Flour (type 480 or 550)	100%	10000 g
Sugar	20%	2000 g
Proson Vruchten Citrus (fruit citrus) »	10%	1000 g
Fresh Yeast	8-10%	800-1000 g
Salt	1%	100 g
Water Approx.	50%	5000 g

Working method
Mixing	Important: the sugar should be dissolved in the water. Mix the flour with the salt. Shatter with hand the Proson Fruit Citrus and the fresh yeast into the flour/salt and mix them for better kneading. Add the water with the dissolved sugar. Mix all ingredients into a smooth and well developed dough
Dough temperature	Approx. 31°C
Intermediair proof	Approx. 15-20 minutes
Dividing	The desired basis weight
Moulding	Preshape round
Intermediair proof	Approx. 15-20 minutes
Moulding	Stretching sheet. Add stuffing as desired
Final proof	Approx. 45-60 minutes
Baking	Approx. 40-45 minutes at 175-180°C without steam