Butterbites

Name: Butterbites
Ingredients: 10000 g - 100% Flour; 3000 g - 30% QS Boterstol (Dutch Stollen); 900 g - 9% Fresh Yeast; 150 g - 1.5% Salt; 6000 g - 60% Water approx.; 3000 g - 30% Hazelnut Pieces (Burnished); 1000 g - 10% Water to soaking hazelnuts; 1500 g - 15% Sugar Nibs P2; 2500 g - 25% Cinnamon Granules; 1000 g - 200% Flour; 500 g - 100% Caster Sugar; 500 g - 100% Butter (Soft); 1000 g - 100% Almonds (Unburnished); 1000 g - 100% Sugar; 30 g - 3% Egg White

Ingredients

10000 g - 100% Flour
3000 g - 30% QS Boterstol (Dutch Stollen)
900 g - 9% Fresh Yeast
150 g - 1.5% Salt
6000 g - 60% Water approx.

Filling:

3000 g - 30% Hazelnut Pieces (Burnished)
1000 g - 10% Water to soaking hazelnuts
1500 g - 15% Sugar Nibs P2
2500 g - 25% Cinnamon Granules

Butter Crumbs:

1000 g - 200% Flour
500 g - 100% Caster Sugar
500 g - 100% Butter (Soft)

Victoria Batter:

1000 g - 100% Almonds (Unburnished)
1000 g - 100% Sugar
30 g - 3% Egg White

Working method

Soak burnished Hazelnut Pieces into water
Butter Crumbs: Mix the butter until it becomes smooth and add the Caster sugar Finally add the flour and mix it into crumbs
Victoria Batter: Mix the almonds and the protein well Finally add the sugar and mix till a good dividing
Mix all ingredients into a smooth and well developed dough After kneading directly mix filling in
Dough temperature: approx. 26ºC
Scale: dough pieces of approx. 900 grams and rounding
Dough proof: Approx. 15 minutes
Sprinkle the pie-plates with Victoria batter Mould the as a round loaf and place the dough pieces in the pie-plates on the Victoria batter Place the pie-plates on baking sheets
Dough proof: Approx. 30 minutes
Spray with egg wash and sprinkle with butter crumbs
Final proof: Approx. 60 minutes
Baking: Approx. 15 minutes at 230ºC