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Ingredients
- For the Sweet Dough:
- 4 3/4 cups bread flour
- 1 1/2 cups milk
- 1/3 cup sugar
- 1 whole egg
- 4 1/4 teaspoons instant yeast, osmotolerant
- 2 teaspoons salt
- 1 1/2 teaspoons malt
- 8 tablespoons unsalted butter
- The zest of 1 lemon
- 1/2 of a vanilla bean
- For the Almond Filling:
- 1/4 cup granulated sugar
- 4 tablespoons butter
- 1 whole egg
- 1/3 cup almond flour
- 1 teaspoon bread flour
- 1 teaspoon ground cinnamon
- For the Sugar Glaze:
- 3/4 cup extra fine sugar
- 1 tablespoon corn syrup or honey
- 2 tablespoons plus 1 teaspoon milk
- 1/4 of a vanilla bean
Details
Servings 10
Preparation
Step 1
1. For the dough: Warm all of the liquid ingredients to 55F. Pour liquid in a 20qt mixer and add all of the dry ingredients. Mix on first speed till clean up stage using a dough hook, approximately 4 minutes. Soften butter by beating it with a rolling pin, and slowly add butter to the dough in stages, increasing mixing speed to 2. Mix for about 2-5 minutes. When the dough has a medium developed window, you can give it two hours of bulk fermentation at room temperature. Place on a sprayed parchment-lined sheet pan, cover with plastic and place in fridge overnight.
2. Next day, roll out the dough to 20 inch wide down to a 3.5 on a Rondo sheeter and process into the desired shapes(or to 1/4-inch by 11-12 inches wide by however long the unit becomes). Allow to proof until doubled in size, approximately 60-90 minutes.
3. Bake in a convection oven for 15-20 minutes at 340-350F.
4. Glaze and finish while still warm.
5. If making a larger unit of dough, make sure to decrease your temperature of the oven 20-30 degrees F and increase your baking time.
6. For the almond filling: Cream the room temperature butter with the sugar until it is light and fluffy. Add the room temperature eggs gradually until a smooth consistency is achieved. Add all of the dry ingredients until it is smooth. It is best to refrigerate overnight before use.
7. For the Sugar Glaze: Warm liquid ingredients to 140F. Sift the extra fine sugar. If the liquid has been warmed, you will not need to sift the sugar. Combine all of the above ingredients and stir till a smooth consistency is achieved. Use immediately or cover with plastic wrap and place in refrigerator overnight.
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