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Walnut Mocha Turban
Ingredients
| Flour | 50% | 5000 g |
| Sonnetmix Inverno » | 50% | 5000 g |
| Fresh Yeast | 8% | 800 g |
| Mocha extract | 3% | 300 g |
| Water approx. | 48% | 4800 g |
| Filling | ||
| Raisins | 30% | 3000 g |
| Sugar Nibs P4 | 20% | 2000 g |
| Cashew Nuts | 20% | 2000 g |
| Working method | |
| Kneading | Knead all ingredients into a smooth and well developed dough. After kneading directly put mix filling in |
| Dough temperature | Approx. 26ºC |
| Scale | Dough pieces approx. 700 gram for turban baking tin shape |
| Dough proof | Approx. 20 minutes |
| Moulding | Mould as a round loaf. Slightly flatten, put a hole in the center and place it directly in the turban baking tin |
| Final proof | Approx. 40 minutes |
| Baking | Approx. 40 minutes at 200ºC |
| Finishing | For decoration sprinkle with icing sugar |
| Extra information | |
| Remarks | For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly |
