Working method |
Kneading |
Knead all ingredients into a smooth and well developed. Add the first filling and mix this filling carefully into the dough. |
Dough temperature |
Approx. 26ºC |
Scale |
Dough pieces approx. 1250 gram and form a square to roll |
Dough proof |
Approx. 15 minutes |
Processing |
Make the frangipane and the Speculaas butter crumbs |
Moulding |
Roll the first piece of dough to 3,5 mm thick and lay that on a high edges baking sheet (60 x 40 cm). Pipe on that a track the Frangipane (400 grams) in an longitudinal direction and approximately 9 cm from each other. Roll the second piece of dough roll to 3.5 mm thick and layed that on top of the dough piece with Frangipane |
Final proof |
Approx. 65 minutes |
Decorating |
Sprinkle just for baking 600 grams speculaas butter crumbs on the top sheet of the dough
|
Baking |
Approx. 40-45 minutes at 200ºC |
Finishing |
Let it cool for a day and cut the next day (9 x 5,5 cm) |
|
Extra information |
Remarks |
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly |