Christmas Munk Bread
Ingredients
- 10000 g - 100 % Flour
- 2000 g - 20% Sonplus Vruchten Extra (Fruited Bread Extra)
- 800 g - 8% Fresh Yeast
- 6000 g - 60% Water approx.
Filling 1:
- 6000 g - 60% Currants
- 3000 g - 30% Raisins
- 1000 g - 10% Fruitmix
Filling 2:
- 3500 g - 100% Almond Paste (Ready for Use)
- 1750 g - 50% Butter
- 1750 g - 50% Creme Patissier
Decoration:
- 1000 g - 10% Shortcrust Pastry
- 100 g - 1% Jelly
- 500 g - 5% Burnished Almond Slices
Working method
- Mix all ingredients in to a well smooth and developed dough. After kneading directly mix filling 1 in
- Dough temperature: approx. 26ºC
- Bulk proof: Approx. 10 minutes
- Scale: Dough pieces approx. 300 grams and rounding
- Dough proof: Approx. 15 minutes
- Mix all ingredients of filling 2 into a homogenous mass Roll the dough pieces into flat round slices with a diameter of approx. 25 cm. Place half of the slices on with baking paper prepared baking sheets Add 150 grams of filling 2 on this slices and moisten the edges Apply the other half of the pieces on top and brush with egg wash
- Final proof: Approx. 60 minutes
- Baking: Approx. 30 minutes at 200ºC
- Brush with jelly and decorate the edges with burnished almond slices It is also possible to give the appearance an extra boost by placing a Christmas tree made of Shortcrust Pastry on it
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly
