Spring Splendor

Ingredients

Flour	50%	5000 g
Sonnetmix Inverno »	50%	5000 g
Fresh Yeast	6%	600 g
Cocoa Powder	2%	200 g
Water approx.	53%	5300 g
Filling 1
Chocodrups (for use in baked products)	30%	3000 g
Walnuts	30%	3000 g
Filling 2
Almond Paste	36%	3600 g

Working method
Scale	Scale the Almond Paste in pieces of approx. 100 gram and roll them so that they can be fold into the dough
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. 600 gram and rounding
Dough proof	Approx. 20 minutes
Moulding	Mould as a long loaf and fold an piece of Almond Past in. Place the dough pieces close to each other on a baking sheet
Final proof	Approx. 40 minutes
Baking	Approx. 45 minutes at 200ºC
Finishing	Brush directly after baking with melted butter. After cooling down sprinkle with icing sugar