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Ingredients
10kg
Carr's Bakers Flour
3.3kg
Proson Vruchten Citrus
1kg
Sonneveld Proson Luxe au Beurre MB
1kg
Sugar Tate & Lyle Gran (Cane)
500g
AB Mauri Pinnacle Baker's Yeast
267g
Ballyrashane Unsalted Butter 20x500g
150g
Salt
10g
Shredded Lemon Rind
10g
Shredded Orange Rind
Vanilla
Rum
2.5kg
Eggs
167ml
Orange Juice
100ml
Lemon Juice
1kg
Lemon and Orange rind
1.667kg
Almond Powder
1.667kg
Powdered Sugar
Method
Kneading: Mix all ingredients into a smooth and well developed dough
Dough temperature: Approx. 26°C
Scale: Approx. 1800 grams (30 pieces)
Dough rest: Approx. 30 minutes
Dividing: Divide and round up, place the dough pieces op with baking paper prepared baking sheets or place them in baking tins
Final proof: Approx. 150-180 minutes
Decorating: Just before baking sprinkle with the crumble
Baking: Approx. 35 minutes at 145°C
