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Spring Twig

Ingredients

  • 2500 g - 25% Flour
  • 2500 g - 25% CreationS Sunflower
  • 5000 g - 50% Sonnetmix Inverno
  • 800 g - 8% Fresh Yeast
  • 200 g - 2% Sonplus Grof Volkoren (Wholemeal)
  • 1000 g - 10% QS Luxe Superieur (Soft Luxury Bread)
  • 5200 g - 52% Water approx.

Filling:

  • 3000 g - 30% Hazelnut pieces (burnished)
  • 2000 g - 20% Raisins
  • 1000 g - 10% Dried Apricots pieces

Decoration:

  • Icing Sugar
  • Almond Flakes

Working method

  • Mix all ingredients into a well kneaded dough, mix directly in the filling
  • Scale: approx. 1800 gram
  • Dough proof: Approx. 10 minutes
  • Divide with divider moulder in 30 equal pieces
  • Two pieces together, strike out the almond flakes and cut in
  • Final proof: Approx. 90 minutes
  • Baking: approx. 10 minutes at 240ºC
  • Dough temperature: Approx. 26ºC
  • Decorate the product with icing sugar
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly