Brittle Nut Bread
00-004
Group 1
Ingredient
KG
%
Bread Flour
0.500
100.00
BAKELS LECITEX
0.004
0.80
Salt
0.007
1.40
Granulated Sugar
0.105
21.00
Lemon Zest (grated)
0.030
0.00
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.004
0.80
Fresh Milk
0.085
17.00
Whole Eggs
0.125
25.00
Water
0.085
17.00
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.105
21.00
Total Weight: 1.050
Group 2
Ingredient
KG
%
Cinnamon powder
0.005
0.00
Granulated Sugar
0.032
0.00
Walnuts (chopped)
0.125
0.00
Egg Yolk
0.030
0.00
Total Weight: 0.192
How to do it:
Dough:
1. Mix bread flour, Lecitex Bread Improver, salt, granulated sugar, zest of lemon, Bakels Instant Yeast, fresh milk, whole eggs, water and Butta Butteroil Substitute until partially developed. Ferment for 3 hours.
2. Remix until fully developed.
3. Rest dough for 10 minutes.
4. Scale dough into 500g and roll each piece into a 16-inch long rope. Twist the 2 dough ropes together.
5. Place shaped dough rope on a buttered baking sheet. Shape it into a ring by bringing the 2 ends of the rope together. Pinch them to seal.
6. Proof for about 1½ hours.
7. Put topping and bake at 180°C for 30-35 minutes.
Topping:
1. Mix cinnamon powder, sugar, walnuts and egg yolk in a bowl. Spread mixture evenly on top of the ring before baking.
Yield: 1 piece
Display Conditions
