Learn from us: Recipes Cashew Sweet Bread

Ingredients A:

• 500 gr High Protein Wheat Flour
• 12 gr Instant Yeast
• 2 gr Bread Improver
• 100 gr Granulated Sugar
• 15 gr Milk Powder

Ingredients B:

• 185-200 ml Cold Water
• 40 gr Egg Yolk
• 50 ml Liquid Milk

Ingredients C:

• 100 gr FILMA® Prestige Margarine
• 9 gr Salt

Topping

• Roughly chopped Cashews and Almonds (as needed)

Crispy Polo Topping

Ingredients:

• 100 gr FILMA® Prestige Margarine
• 100 gr Powdered Sugar
• 5 gr Vanilla Extract
• 100 gr Eggs
• 120 gr All-Purpose Flour
• 20 gr Milk Powder

Cheese Cream Filling

Ingredients:

• 200 gr Whipping Cream
• 100 gr Cheese Filling

How To Make:

1. Mix ingredients A and B until ¾ of the dough is smooth, then add ingredient C and mix again until elastic or smooth (perform the Windowpane test).
2. Shape the dough into a ball and let it rest for 15 minutes.
3. Cut and weigh the dough into 55 gr portions, then shape them into balls and let them rest for 20 minutes (cover with plastic) until the dough expands.
4. Remove the air from the dough and shape it into balls again, then brush the dough with egg and cover it with the roughly chopped cashews and almonds.
5. Arrange them on a baking tray and let the dough proof for 70-80 minutes.
6. Once the dough has risen to its maximum, apply the crispy polo topping on top of the dough.
7. Bake at 180°C for 12-14 minutes.
8. After baking, let the bread cool.
9. Slice the bread in the middle and fill it with cheese cream.