Spring Bird Nest

Ingredients

Flour	100%	10000 g
QS Boterstol (Dutch Stollen) »	20%	2000 g
Salt	2%	200 g
Fresh Yeast	8%	800 g
Water approx.	64%	6400 g
Filling 1
Raisins	80%	8000 g
Fruitmix	20%	2000 g
Filling 2
Creme Patissier Powder (Instant)	22%	2200 g
Water approx.	55%	5500 g
Decoration
Almond Paste	37,5%	3750 g
Almond Pieces	%	g

Working method
Processing	Scale pieces approx. 10 grams of Almond Paste and round them up Make Creme Patissier (filling 2): Mix water with Creme Patissier powder until it is smooth
Kneading	Mix all ingredients into a smooth and well developed dough. After kneading directly put mix filling 1 in
Dough temperature	Approx. 26ºC
Scale	Dough pieces approx. 250 gram and rounding
Dough proof	Approx. 25 minutes
Moulding	Flatten the proofed dough pieces and place them in a pie-plate ø 15-16 cm. Pipe 60 grams of Creme Patissier (filling 2) in the middle to approx. 3 cm from the edge of the dough. Place 3 rounded Almond Paste pieces on the Creme Patissier. Sprinkle the Almond Pieces along the Creme Patissier on the not yet decorated dough
Final proof	Approx. 35 minutes
Baking	Approx. 35 minutes at 240ºC

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