Sponge:
7 ounces Bread flour
5 fluid ounces Water
1/4 ounce Instant yeast
Dough:
12 ounces Sponge (above)
10 ounces Bread flour
3 fluid ounces Water, temperature controlled
1/2 ounce Instant yeast
2 ounces Granulated sugar
3/4 ounce Glucose or corn syrup
1/2 ounce Salt
1 Egg
1 Egg yolk
1 ounce Dry milk powder
1 teaspoon Vanilla extract
6 ounces Unsalted butter
5 ounces Hazelnuts, toasted and chopped
3 ounces Dried cherries
1 pound Raisins, soaked in rum for 12 hours
2 1/2 ounces Candied Orange Peel
5 1/2 ounces Pistachio nuts, chopped
6 ounces Marzipan
Egg wash, as needed
Unsalted butter, melted, as needed
Powdered sugar, as needed
Yield: 4 Loaves
1. To make the sponge, combine the bread flour, water and yeast. Cover and ferment for 2 hours
2. Place the sponge in a mixer fitted with a dough hook. Add the flour, water, yeast, sugar, glucose or corn syrup, salt, eggs, egg yolks, milk powder and vanilla. Once incorporated mix on medium speed until the dough is fully developed, approximately 7 to 8 minutes. The dough should reach 77°F (25°C).
3. Gradually knead in the butter on medium speed until the dough is completely smooth. Add the hazelnuts, cherries, raisins, orange peel and pistachios, kneading just until combined.
4. Cover and ferment the dough until doubled in bulk, approximately 1 hour.
5. Divide the dough into 4 uniform pieces. Round and place the formed dough seam side up on a lightly floured workbench. Cover and bench rest for 15 minutes.
6. Scale the marzipan into 1-1/2 ounce (45 gram) pieces. Roll each piece into an 8-inch (20-centimeter) cylinder. Set aside.
7. Flatten each piece of dough into an oval. Place a log of marzipan in the middle of each piece of flattened dough. Fold the dough lengthwise to cover the marzipan. Press the dough together with a dowel placed parallel to the marzipan. Transfer the formed loaves to paper-lined sheet pans and proof at 85°F (29°C) until the loaves have gained 60% to 70% in volume, 45 minutes to one hour.
8. Brush with egg wash and bake at 375°F (190°C) until well browned, approximately 40 minutes. While still warm brush each loaf generously with melted butter. Dust the cooled loaves with powdered sugar.
Notes: Method: Sponge method
Fermentation: Sponge 2 hours. Final dough, 1 hour. Proofing 45 minutes to an hour
7 ounces Bread flour
5 fluid ounces Water
1/4 ounce Instant yeast
Dough:
12 ounces Sponge (above)
10 ounces Bread flour
3 fluid ounces Water, temperature controlled
1/2 ounce Instant yeast
2 ounces Granulated sugar
3/4 ounce Glucose or corn syrup
1/2 ounce Salt
1 Egg
1 Egg yolk
1 ounce Dry milk powder
1 teaspoon Vanilla extract
6 ounces Unsalted butter
5 ounces Hazelnuts, toasted and chopped
3 ounces Dried cherries
1 pound Raisins, soaked in rum for 12 hours
2 1/2 ounces Candied Orange Peel
5 1/2 ounces Pistachio nuts, chopped
6 ounces Marzipan
Egg wash, as needed
Unsalted butter, melted, as needed
Powdered sugar, as needed
Yield: 4 Loaves
1. To make the sponge, combine the bread flour, water and yeast. Cover and ferment for 2 hours
2. Place the sponge in a mixer fitted with a dough hook. Add the flour, water, yeast, sugar, glucose or corn syrup, salt, eggs, egg yolks, milk powder and vanilla. Once incorporated mix on medium speed until the dough is fully developed, approximately 7 to 8 minutes. The dough should reach 77°F (25°C).
3. Gradually knead in the butter on medium speed until the dough is completely smooth. Add the hazelnuts, cherries, raisins, orange peel and pistachios, kneading just until combined.
4. Cover and ferment the dough until doubled in bulk, approximately 1 hour.
5. Divide the dough into 4 uniform pieces. Round and place the formed dough seam side up on a lightly floured workbench. Cover and bench rest for 15 minutes.
6. Scale the marzipan into 1-1/2 ounce (45 gram) pieces. Roll each piece into an 8-inch (20-centimeter) cylinder. Set aside.
7. Flatten each piece of dough into an oval. Place a log of marzipan in the middle of each piece of flattened dough. Fold the dough lengthwise to cover the marzipan. Press the dough together with a dowel placed parallel to the marzipan. Transfer the formed loaves to paper-lined sheet pans and proof at 85°F (29°C) until the loaves have gained 60% to 70% in volume, 45 minutes to one hour.
8. Brush with egg wash and bake at 375°F (190°C) until well browned, approximately 40 minutes. While still warm brush each loaf generously with melted butter. Dust the cooled loaves with powdered sugar.
Notes: Method: Sponge method
Fermentation: Sponge 2 hours. Final dough, 1 hour. Proofing 45 minutes to an hour
