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Easter Folàr
Ingredients
| Flour | 50% | 5000 g |
| Sonnetmix Inverno » | 50% | 5000 g |
| Fresh Yeast | 8% | 800 g |
| Water approx. | 46% | 4600 g |
| Raspberry cake batter | ||
| Sonnique Luxe Cake | 42.9% | 7500 g |
| Butter (or Cake Margarine) | 21.4% | 3750 g |
| Eggs | 21.4% | 3750 g |
| Raspberry Compound | 14.3% | 2500 g |
| Filling | ||
| Chopped Cranberrys | 5% | 1500 g |
| Pearl Sugar P2 approx. | 5% | 1500 g |
| Decoration | ||
| Pearl Sugar P2 approx. | 2% | 200 g |
| Working method | |
| Cake | Raspberry cake batter: Mix the butter in the highest gear in the mixer for 2 minutes. Add the Sonnique Luxury Cake and the eggs and mix in in low gear. After that mix it in the second gear for 5 minutes. Finally mix in low gear the raspberries compound |
| Kneading | Mix all ingredients into a smooth and well developed dough |
| Dough temperature | Approx. 26ºC |
| Scale | Scale dough pieces that are easy to process. Mould it in a square model to roll |
| Dough proof | Approx. 15 minutes. Cover the dough and leave it to rest |
| Moulding | Roll the dough pieces to a thickness of 2 mm and a width of approx. 40 cm. Brush the dough with a layer of the raspberry cake batter. Sprinkle the chopped cranberries and pearl sugar on to the batter. Roll out the dough on top and bottom to almost halfway and leave 2 cm open in the middle. For an Easter Folàr of 450 g, cut pieces of about 22 cm and fold the edges toward the center. Turn the folded dough over and place it in a (wooden) baking tin with baking paper |
| Final proof | Approx. 70 minutes |
| Decorating | Just before baking brush with egg wash and sprinkle with pearl sugar. Incise several times |
| Baking | Approx. 35 minutes at 190ºC. Make sure the cake batter is baked |
