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 |