Snecken

Ingredients

Flour (high-protein)	100%	10000 g
Sonplus Vruchten Extra (Fruited Bread Extra) »	10%	1000 g
QS Luxe Brood (Luxury Bread) »	10%	1000 g
Yeast	8%	800 g
Salt	2%	200 g
Water approx.	58%	5800 g
Filling:
Crème Patissier	50%	5000 g
Potpourri:
Raisins	50%	5000 g
Pieces of Apricots	50%	5000 g

Working method
Kneading	Mix all ingredients in to a smooth and well developed dough
Dough temperature	Approx. 26ºC
Scale	Scale dough pieces that are easy to process and fould square
Dough rest	Approx. 10 minutes
Moulding	Roll the dough pieces to sheets. Cover the sheet with Creme Patissier and sprinkle with potpourri. Fold the sheet into al roll and stab pieces. Place the pieces flat and near each other on with baking paper prepared baking sheets
Final proof	Approx. 15 minutes
Baking	Approx. 8-10 minutes at 250ºC
Finishing	Brush with glaze and sprinkle with coconut