Here you go (this is directly from
DCL) This is one of my favorite treats!
Ingredients
(Large amount of bread)
Bread Flour 18lbs
Sugar 2 lbs
Instant dry yeast 10oz
Salt 6oz.
Butter 2lbs
Eggs 1lts
Milk 4lts
Water 500ML
Almond Fillings
Almond FLour 2oz.
Milk 3oz.
Soft butter 1oz.
Almond Paste 12oz.
Butter Struzzel
Butter 4oz.
Sugar 4oz.
Flour 8oz.
Baking pwd 1/4tsp.
Lemon Zest of 1/4 lemon
Weight - 2lbs Baking Time - 25 min.
Mixing Time - 10 mins. Baking Temperature - 375 F
Prep Notes: Prepare the almond paste
Make sure the milk is warm before starting the mix.
Banana bread mold is half moon shape molds. they are one feet in length.
Method:
dough
1. Mix all the dry ingredients together in the mixing bowl. Mix them well.....
2. Add the milk and eggs and water in the mixture. Mix them for four minutes at the slow speed.
3. Mix the dough to the soft consistency. The butter to be added to the dough at the end of the mixing.
4. Rest the dough for 1hr, after dividing it in the two pound pieces.
5. Roll out the dough into a rectangle at 4mm thicknee(?) and apply the almond filling evenly all over.
Starting from one end roll the dough into a rope.
Divide in two by cutting length wise through the middle.
6. Cut into portions to fit the banana bread mold then taking the 2 divided pieces criss cross them into a rope try to keep the open face (filling side) facing the top while knoting it into a rope.
7. Place into banana bread mold and proof the dough until doubled in size.
8. Cover the top with butter struzzel.
9. BAke the bread. Cut the loaf once it has properly cooled.
Method for Almond filling
Mix the almond paste and butter together until soft add milk little at a time until all of it is incorporated. Finally add the almond flour into the mix.
Method for butter struzel
Cream the butter and sugar until the mix is light in color but the sugar granules are still visible. Sieve together the dry ingredients and fold into the butter mix.
) There are so many.
