Caramel Nut Magnificence
Ingredients
- 5000 g - 50% Flour
- 5000 g - 50% Sonnetmix Inverno
- 600 g - 6% Fresh Yeast
- 5000 g - 50% Water approx.
Sprinkle Filling::
- 1300 g - 33% Mixed Nuts
- 1300 g - 33% Raisins
- 1300 g - 33% Sugar Nibs P4
Paste Filling::
- 4700 g - 100% Palma Caramel Nut Paste
- 940 g - 20% Water (% of paste)
Working method
- Mix all ingredients in to a smooth and well developed dough
- Dough temperature: approx. 26ºC
- Dough pieces approx. 275 grams (pie-plate ø 16 cm) and mould square
- Dough proof: Approx. 10 minutes
- Roll the dough pieces into slices with a thickness of approx. 3 mm Apply 100 grams of paste filling on the dough (spread out) and 70 grams of sprinkle filling Roll the dough piece slightly in the length, round / curve it (as horseshoe) and place it in the pie plate Press the dough pill out slightly and repeatedly incise deeply
- Baking: Approx. 20 minutes at 210ºC
- Brush with jelly after cooling down
- Final proof: Approx. 40 minutes
- Mix the sprinkle filling and also loose the paste off with water
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly There are also other possibilities other than pie-plate, for example sponge cake pans
