Tutti Frutti (Denmark)

Ingredients

Flour	100%	10000 g
Proson Luxe au Beurre »	12%	1200 g
Fresh Yeast	5%	500 g
Sugar	5%	500 g
Proson Vruchten Citrus (fruit citrus) »	3%	300 g
Salt	1,5%	150 g
Proson XS (extra softness) »	1%	100 g
Water approx.	56%	5600 g
Filling
Florentine	25%	2500 g
Butter	25%	2500 g
Pastry creme	50%	5000 g
Mandarin extract	%	g
Decoration
Pineaplle pieces	%	g
Orange pieces	%	g

Working method
Kneading	Mix all ingredients into a well developed dough
Dough temperature	Approx. 22ºC
Bulk proof	Approx. 15 minutes
Moulding	Roll the dough into a slice with a thicknees of approx. 2 mm and 25 cm long Spread the filling. Roll up and put into the tin
Cutting	Cut the dough on a regular way
Final proof	Approx. 40-45 minutes
Decorating	Brush with egg wash Put on top some pineapple and orange pieces
Baking	Approx. 15 minutes at 220ºC
Finishing	Cover the top with apricot jelly