Festival Bread

Ingredients Kg Grams %
Bread Flour 4 000 100
Exakt Zest 0 800 20
LIST A)
Butter 0 400 10
Yeast 0 400 10
Water 1 800 45
LIST B)
Sultanas 4 000 100
Currants 0 800 20
Almond Paste 2 000 50
Egg 0 100 2.5
(Mix the egg into the almond paste to soften down)

Method:

  • Mix ingredients from list "A" for 2 minutes on slow speed then 6 minutes on fast speed. Mix to a well developed dough
  • Then add ingredients from list "B" and mix for 2 - 3 minutes on slow speed
  • Dough temperature: 25°C
  • Rest for: 6 minutes
  • Scale at: 450 grms
  • Rest for: 6 minutes
  • Pin out and place approximately 120 grms of prepared (almond paste & egg mix) onto the centre of the dough and fold over. Hand mould
  • **Wash with Ovex glaze and roll into flaked almonds mixed with granulated sugar
  • Place onto prepared baking sheets
  • Prove for: 35 minutes
  • Prover temperature: 30°C
  • Relative humidity: 80%
  • Bake temperature: 200°C
  • Bake for: 35 minutes
  • ** Alternative: Wash with Ovex glaze, bake and finish off with melted butter and icing sugar