Easter Egg Bread Mocha-Walnut
Ingredients

Flour | 50% | 5000 g |
Sonnetmix Inverno » | 50% | 5000 g |
Fresh Yeast | 6% | 600 g |
Mocha Extract | 3% | 300 g |
Water approx. | 47% | 4700 g |
Filling 1 | ||
Raisins | 30% | 3000 g |
Sugar Nibs P4 | 20% | 2000 g |
cashew nuts | 20% | 2000 g |
Filling 2 | ||
Almond Paste | 32% | 3200 g |
Decoration | ||
Sliced Almonds and Florentiner powder | % | g |
Working method | |
Kneading | Mix all ingredients into a smooth and well developed dough. After kneading directly mix filling 1 in |
Dough temperature | Approx. 26ºC |
Scale | Dough pieces approx. 250 gram and rounding |
Dough proof | Approx. 20 minutes |
Moulding | Roll dough pieces to slices with a thickness of 5-8 mm. Place them on the baking sheets in an oval form, place 100 gram almond paste (flat sphere) on the slice. Cover it with second slice of dough of a thickness of 5-8 mm. Brush with egg wash and 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 |