Method:

• Mix flour, Exakt Zest, Yeast and water on slow speed for 2 minutes, then 6 minutes on fast speed using spiral mixer. Mix into a well developed dough
• Gently add fruit and rum (if fruit and rum are soaked one day prior it improves the flavour and softness of the bread)
• Dough temperature: 27° - 28°C (80° - 82°F)
• Scale at: 300 grms
• Mould round
• Intermediate Proof: 10 minutes +/-
• Roll out and place approximately 100 grms of almond paste onto the centre of the dough and fold over. Hand mould.
• Place onto prepared baking sheets
• Prove for: 40 - 45 minutes
• Prover temperature: 30°C
• Relative humidity: 80%
• Bake temperature: 200°C
• Bake time: 35 minutes
• Finish with melted butter and cover with dusting sugar immediately on taking from oven