Danish nut paste swirl

level 1

Recipe components

Danish nut paste swirl

IngredientsPreparation
  • 900g
    bread flour
  • 50g
    butter

Blend together.

  • 30g
    yeast
  • 250g
    UHT full fat milk

Blend together.

  • 10g
    sea salt
  • 250g
    UHT full fat milk
  • 60g
    sugar
  • 100g
    whole egg(s)

Blend together.

Blend all ingredients to a smooth dough knead for 10 minutes.
Allow to rest in the fridge for 8 hours.

  • 400g
    unsalted butter

(or Dry butter) 

 

Roll out the dough into a rectangle: 60 cm in length incorporate the butter with a single fond
Refridgerate for 30 minutes
Then give your dough 2 single turns resting for 30 minutes between each turn.

 

Roll into a rectangle : 22 cm width.
Spread a layer of Nocciola Crème dell Artigiano over the top surface
Sprinkle liberally with Callebaut Hazelnul Bresilienne 
Roll up
Cut 2cm slices (approx. 60g) 
Place the end of the roll underneath to prevent unfurling
Allow to prove for approx. 45 minutes
Bake at 180°c for 16 to 18 minutes 
Glaze with apricot jam.