A spectacular looking bread dish filled with nougat - perfect for Christmas.

Group

Ingredients

                            Method

1
 

• 2600g Baking Flour
• 190g Sugar
• 60g Salt
• 40g Instant Dried Yeast

Blend Group 1 together using a dough hook for 1 minute on low speed to disperse ingredients.

2

• 700g Water – Cold (5°C-8°C)
• 590g Milk -  Cold (5°C-8°C)
• 390g Eggs - Cold (5°C-8°C)

Add to Group 1 and mix on 2nd speed until clear, approx. 8 minutes.

3

• 1500g EOI ROYAL DANISH MARGARINE

Roll out to approx. 400mm x 400mm and envelope in the dough, sealing the edges. Give 3 half turns (no rests required).

Group

Ingredients

                            Method

1
 

• 450G Caster Sugar
• 15g Salt
• 450g EOI SOVEREIGN

Cream Group 1 together on medium speed for 3 minutes.

2

• 115g Eggs
• 225g Honey
• 115g Water or Milk

Add to Group 1 gradually, and mix until clear.

3

• 450g Bakers Flour
• 85g Dutch Cocoa
• 225g Crushed walnuts or crushed almonds

Add to Groups 1 and 2, mix until clear.