Spring Bird Nest
Ingredients
- 10000 g - 100% Flour
- 2000 g - 20% QS Boterstol (Dutch Stollen)
- 200 g - 2% Salt
- 800 g - 8% Fresh Yeast
- 6400 g - 64% Water approx.
Filling 1:
- 8000 g - 80% Raisins
- 2000 g - 20% Fruitmix
Filling 2:
- 2200 g - 22% Creme Patissier Powder (Instant)
- 5500 g - 55% Water approx.
Decoration:
- 3750 g - 37% Almond Paste
- Almond Pieces
Working method
- Mix all ingredients into a smooth and well developed dough. After kneading directly put mix filling 1 in
- Dough temperature: approx. 26ºC
- Dough pieces approx. 250 gram and rounding
- Dough proof: Approx. 25 minutes
- Flatten the proofed dough pieces and place them in a pie-plate ø 15-16 cm. Pipe 60 grams of Creme Patissier (filling 2) in the middle to approx. 3 cm from the edge of the dough. Place 3 rounded Almond Paste pieces on the Creme Patissier. Sprinkle the Almond Pieces along the Creme Patissier on the not yet decorated dough
- Final proof: Approx. 35 minutes
- Scale pieces approx. 10 grams of Almond Paste and round them up Make Creme Patissier (filling 2): Mix water with Creme Patissier powder until it is smooth
- Baking: Approx. 35 minutes at 240ºC
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly
