Ingredients
Procedure
| PRE-FERMENT | |
| Mixing Time | 4-5 Minutes First Speed |
| Dough Temp | 85oF-90oF |
| Fermentation Time | 1-1.30 Hours |
| Fermentation Temp | Room Temp |
| FINAL DOUGH | |
| Mixing Time | 5 minutes 7 minutes |
| Mixing Speed | First Speed Second Speed |
| Dough Temp | 75oF FDT |
| Fermentation Time | Overnight |
| Fermentation Temp | 40oF |
| Folding if Needed | 2 single folds |
| Dividing Weight | 50 grams bottom/base.50 grams filling.25 grams Lattice Top. |
| Resting Time | 1 Hour between folds |
| Make Up | Round – Lattice Top |
| Proofing Time | 1-1.30 Hour |
| Proofing Temp | 90oF |
| Proofing Humidity | 80% |
| Type of Oven | Convection |
| Baking Temperature | 360oF |
| Baking Time | 15-17 Minutes |
| Steam if Needed | No |
| Finished Product Weight | 95-105 grams |
| ADDITIONAL PROCEDURES
Filling: Cook sugar, glucose, water, vanilla to golden caramel. Deglaze with honey, cream butter. Cook to 130oC. Let filling cool then add fruits and nuts. |
|
Nutrition Facts Per Serving
(Calories from Fat %); ( );Try Another Recipe
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