Danish nut paste swirl

Level:: Easy

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2.0 lb

bread flour
1.8 oz

butter

Blend together.

1.1 oz

yeast
8.8 oz

UHT full fat milk

Blend together.

0.4 oz

sea salt
8.8 oz

UHT full fat milk
2.1 oz

sugar
3.5 oz

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.

14.1 oz

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.

Q.S.

Callebaut Fillings - Crema dell' Artigiano Fondente - 10kg Bucket
Q.S.

Callebaut Nuts - Hazelnut Bresilienne - 1kg Vaccum Bag

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.