2000g - 20%Sonplus Vruchten Extra (Fruited Bread Extra)
800g - 8%Fresh Yeast
6000g - 60%Water approx.
Filling 1:
6000g - 60%Currants
3000g - 30%Raisins
1000g - 10%Fruitmix
Filling 2:
3500g - 100%Almond Paste (Ready for Use)
1750g - 50%Butter
1750g - 50%Creme Patissier
Decoration:
1000g - 10%Shortcrust Pastry
100g - 1%Jelly
500g - 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
Notes
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly