1000 g Poppy Seeds Filling* (mixed with 400 g water and 100 g whole eggs), 450 g Vivafil Apricot*
Mixing spiral: 3 min. slow and 4 min. fast without fat, add the fat and again mix 3 min. slow and 4 min. fast.
Dough temperature: 26 °C
Roll out: at 3 mm
Freeze: 15 min. at -18 °C
Make up: Cut ribbons of size 20 cm x 60 cm, spread on one poppy seeds filling and roll up like a swiss roll. Spread on another ribbon Vivafil Apricot* and also roll up like a swiss roll. Divide the rolls in 2, take one of each, make a twist and put in a turban mould.
Final fermentation: 75 min. at 28 °C and 80% R.H.
Decoration before baking
Spray with Sunset Glaze* and put florex with pistachios on top.