Easter Egg Bread Nut Chocolate

Name: Easter Egg Bread Nut Chocolate
Ingredients: 5000 g - 50% Flour; 5000 g - 50% Sonnetmix Inverno; 600 g - 6% Fresh Yeast; 200 g - 2% Cocoa powder; 5200 g - 52% Water approx.; 3000 g - 30% Chocodrops; 3000 g - 30% Walnuts; 3200 g - 32% Almond paste; Almonds and powdered Florentiner

Ingredients

5000 g - 50% Flour
5000 g - 50% Sonnetmix Inverno
600 g - 6% Fresh Yeast
200 g - 2% Cocoa powder
5200 g - 52% Water approx.

Filling 1:

3000 g - 30% Chocodrops
3000 g - 30% Walnuts

Filling 2:

3200 g - 32% Almond paste

Decoration:

Almonds and powdered Florentiner

Working method

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
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. 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
Baking: Approx. 20-25 minutes at 210ºC
Dough proof: Approx. 20 minutes
Just before baking sprinkle with Florentiner powder