Soft Easter Rolls

Ingredients

Flour	50%	5000 g
Sonnetmix Inverno »	50%	5000 g
Fresh Yeast	8%	800 g
Water approx.	49%	4900 g
Filling 1
Mix Tropical	60%	6000 g
Currants	20%	2000 g
Sugar Nibs P2	20%	2000 g
Filling 2
Almond Paste (Ready for use)	%	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 in
Dough temperature	Approx. 26ºC
Scale	Approx. 2200 gram (30 pieces)
Dough proof	Approx. 15 minutes
Moulding	Divide and round up, leave it to become loose. After this pull it into an oval slice and spray some almond paste on top and mould into rolls. Decorate with sliced almonds and place the dough pieces on with baking paper covered baking sheets
Final proof	Approx. 60 minutes
Decorating	Just before baking sprinkle with Florentiner powder
Baking	Approx. 9 minutes at 250ºC

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