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Spring Twig
Ingredients
2500
g - 25%
Flour
2500
g - 25%
CreationS Sunflower
5000
g - 50%
Sonnetmix Inverno
800
g - 8%
Fresh Yeast
200
g - 2%
Sonplus Grof Volkoren (Wholemeal)
1000
g - 10%
QS Luxe Superieur (Soft Luxury Bread)
5200
g - 52%
Water approx.
Filling:
3000
g - 30%
Hazelnut pieces (burnished)
2000
g - 20%
Raisins
1000
g - 10%
Dried Apricots pieces
Decoration:
Icing Sugar
Almond Flakes
Working method
Mix all ingredients into a well kneaded dough, mix directly in the filling
Scale: approx. 1800 gram
Dough proof: Approx. 10 minutes
Divide with divider moulder in 30 equal pieces
Two pieces together, strike out the almond flakes and cut in
Final proof: Approx. 90 minutes
Baking: approx. 10 minutes at 240ºC
Dough temperature: Approx. 26ºC
Decorate the product with icing sugar
Notes
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly