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Tutti Frutti (Denmark)

Ingredients

  • 10000 g - 100% Flour
  • 1200 g - 12% Proson Luxe au Beurre
  • 500 g - 5% Fresh Yeast
  • 500 g - 5% Sugar
  • 300 g - 3% Proson Vruchten Citrus (fruit citrus)
  • 150 g - 1.5% Salt
  • 100 g - 1% Proson XS (extra softness)
  • 5600 g - 56% Water approx.

Filling:

  • 2500 g - 25% Florentine
  • 2500 g - 25% Butter
  • 5000 g - 50% Pastry creme
  • Mandarin extract

Decoration:

  • Pineaplle pieces
  • Orange pieces

Working method

  • Mix all ingredients into a well developed dough
  • Dough temperature: approx. 22ºC
  • Bulk proof: Approx. 15 minutes
  • 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
  • Cut the dough on a regular way
  • Final proof: Approx. 40-45 minutes
  • Brush with egg wash Put on top some pineapple and orange pieces
  • Baking: Approx. 15 minutes at 220ºC
  • Cover the top with apricot jelly