Mixing: 3 minutes at low speed and 5minutes at medium speed, depending on dough development
Dough temperature: 26 ⁰C.
Bulk fermentation: 20mins
Scale: 250 gm
Sheet the dough, spread the Sweet Nutty Filling evenly and roll back (as in a swiss roll, close the sides and edges, and put them on greased trays or on baking seal pads
Final Proofing:
35-40 minutes at 35 ⁰C / 75 % humidity.
Baking: Oven temperature: 210⁰C.
Baking time: 25-30 minutes.
Author: Chef Martin Fernandes
Complexity level:
This recipe has been inspired from a very popular snack in Eastern Europe, the nutty filling gives you the added nutritional benefit.
