Working method |
Soaking |
Soak the dried apricots pieces in water, 10% of their own weight
Scale the almond paste in pieces of approx. 85 gram. Roll them in long shape |
Kneading |
Mix all ingredients into a smooth and developed dough. Kneading time is slightly shorter than a normal fruit bread. Stop mixing once the dough is smooth. After kneading mix filling 1 in |
Dough temperature |
Approx. 26ºC |
Scale |
Dough pieces approx. 450 gram and rounding |
Dough proof |
Approx. 20 minutes |
Moulding |
Mould into a short pointed model |
Dough proof |
Approx. 20 minutes |
Moulding |
Role from the middle two lips on the dough pieces. Place a piece of almond paste in the middle and fold it in. Make sure the lock is closed |
Final proof |
Approx. 25 minutes |
Baking |
Approx. 40 minutes at 200ºC |
Finishing |
Directly after baking brush with melted butter. After cooling down brush it with or dip it in orange fondant |
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Extra information |
Remarks |
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly |