Moroccan M'hanncha Style Bread
Moroccan M'hanncha Style Bread — a Dawn Foods recipe in 4 components. Uses Dawn Foods Flavouring Compounds, Orange – 1 kg.
- mixing time, slow speed (dough)
- 2 min
- mixing time, fast speed (dough)
- 8-10 min
- resting time (dough)
- 10 min
- mixing time, slow speed (filling)
- 30 s
- glaze heating temperature
- 65-80 °C
- proofing temperature
- 36 °C
- proofing humidity
- 70 % rH
- proofing time
- 50 min
- baking temperature (deck oven)
- 210 °C
- baking time
- 20 min
Ingredients
Dough
| Ingredient | Quantity |
|---|---|
| Dawn Brioche Style Donut Mix | 2000 g |
| Fresh yeast | 80 g |
| Water | 940 g |
| Butter | 100 g |
Filling
| Ingredient | Quantity |
|---|---|
| Kernel Paste (or marzipan) | 1000 g |
| Butter | 130 g |
| Ground cinnamon | 15 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Dawn Decorgel Plus Neutral | 300 g |
| Dawn Foods Flavouring Compounds, Orange – 1 kgDawn Orange Compound | 18 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Chopped pistachios (or toasted flaked almonds) |
Method
- Dough
Add all the ingredients to a spiral mixer and mix for 2 minutes on slow speed, then 8-10 minutes on fast speed.
- Dough
Cover the dough and let it rest for 10 minutes.
- Dough
Sheet out the dough to 5 mm thickness.
- Filling
Add all ingredients to a mixing bowl fitted with a beater and mix on slow speed for 30 seconds, then on medium speed until smooth and lump free.
- Glaze
Add the Decorgel to a pan and heat to 65-80 °C, then add the compound and mix in thoroughly. Use while still hot.
Assembly: Cut the sheeted dough lengthways into 50 mm wide strips.
Assembly: Pipe a 12 mm wide line of the filling down the centre of each strip.
Assembly: Wet one edge of each strip, then fold over and seal (as for a sausage roll).
Assembly: Cut into 500 mm lengths, then roll each cut length out to 900 mm.
Assembly: Spiral each rolled piece and place it into a greased 6" (15 cm) foil tin / pan.
Proof and bake: Place into the proofer at 36 °C / 70 % relative humidity for approximately 50 minutes.
Proof and bake: Bake in a deck oven at 210 °C for 20 minutes.
On removal from the oven, brush with the prepared hot glaze.
Sprinkle with chopped pistachios or toasted flaked almonds.
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.