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Almond Break Bread


Flour (high protein) 100% 10000 g
QS Boterstol (Dutch Stollen) » 15% 1500 g
Dairy Butter 10% 1000 g
Fresh Yeast 6% 600 g
Sugar 5% 500 g
Salt 2% 200 g
Water approx. 55% 5500 g
Burnished half almonds 30% 3000 g
Burnished shaved almonds 10% 1000 g
Shaved Almonds % g
Sugar % g
Working method
Kneading Knead all ingredients into a smooth and well developed dough. After kneading directly mix filling in
Dough temperature Approx. 26ºC
Scale Approx. 250 grams and Mould into pointed model
Dough proof Approx. 10 minutes
Moulding Roll the pointed model dough pieces into long stems with a lengt of 60 cm. Lay the stems on a with baking paper prepared baking sheet of 40 x 60 cm. Divide twelve stems on one baking sheet
Final proof Approx. 60 minutes
Decorating Just before baking ad the decoration. Sprinkle first with almond shavings and then with sufficient sugar so that both stick well enough while baking
Baking Approx. 15 minutes at 210ºC
Finishing After cooling down slice pieces of 10 x 40 cm. These can then be broken to the desired size
BRC Halal Kosher RSPO Skal

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