Easter Egg Bread Fruit

Ingredients

Flour	50%	5000 g
Sonnetmix Inverno »	50%	5000 g
Yeast	6%	600 g
Water approx.	47%	4700 g
Filling 1
Raisins	60%	6000 g
Walnuts	15%	1500 g
Fruitmix	10%	1000 g
Cashew Nuts	5%	500 g
Filling 2
Almond Paste	32%	3200 g
Decoration
Sliced Almonds and Florentiner powder	%	g

Working method
Kneading	Mix all ingredients into smooth and well developed dough. After kneading directly mix filling 1 in
Dough temperature	Approx. 26ºC
Scale	Dough pieces approx. 250 grams and rounding
Dough proof	Approx. 20 minutes
Moulding	Roll dough pieces to slices with a thickness of 5-8 mm. Place them on baking sheets in an oval form, Place 100 gram almond paste (flat sphere) on the slice. Do not spray. Cover it with a second slice of dough of a thickness of 5-8 mm. Brush with egg wash an decorate with sliced almonds
Final proof	Approx. 50 minutes
Decorating	Just before baking sprinkle with Florentiner powder
Baking	Approx. 20-25 minutes at 210ºC

Extra information
Remarks	For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly