Rita Danish Swirls With Apple And Cinamon

• Add ingredients to the mixing bowl except the 500g Mimetic Incorporation - this is the lamination fat.
• Mix for 4 mins slow and 4 mins fast.
• Temperature of the dough after mixing should be around 21C.
• Pin down the dough to 10mm, wrap it in plastic andrest in freezer for 30mn.
  
• Scale 70g.
• Incorporate the lamination fat.
• 1x book turn and 2x Half turns. Let the dough rest atleast 30mn in the fridge between each turn.
• Pin down the dough into a 3.4mm rectangle 35cmlarge Spread the cinamon filling and sprinkle with UFapples homogeneously. Roll the cilinder like a swissroll and cut some wheels 3cm thick Place in a largemuffin thin.
• Final ferment 32C, 1:30h and 80% humidity. 
• Brush the base with sunset glaze and top with thesourdough crumble.
• Bake in rack oven 200C bottom and 200 top. 2 Liters Steam. 21 Minutes.
• Release the steam 3mn before the end of baking.once cool, brush the pastry with harmony sublimoand sprinkle some cinnamon sugar on top of thecrumble.

Filling Rita Crumble

• Combine the mimetic and sugar in a planetary mixer and mix to combine. Add the flourand Sapore then mix to form a crumble. Spread out onto a lined baking tray.
• Bake for 20-25 minutes at 180°c.