Keyword search:
Find recipe:
Find recipe:
-
Tin bread (open & closed)
-
Bloomers
-
Crispy bread (rolls)
-
Soft rolls and buns
-
Viennoiserie
-
Breads of the world
-
Sonneveld specialties
-
Bread snacks
-
Pastry / Cakes
-
Pre-ferment
-
Fruit breads
-
Clean Label
Find recipes by product:
Apple Sugar Bread
Ingredients
| Flour | 100% | 10000 g |
| Dutch Apple Syrup (Rinse) | 15% | 1500 g |
| Fresh Yeast | 10% | 1000 g |
| Proson Luxe au Beurre » | 5% | 500 g |
| Dairy butter | 5% | 500 g |
| (Brown) Soft sugar | 4% | 400 g |
| Salt | 1.5% | 150 g |
| Water approx. | 45% | 4500 g |
| Filling | ||
| Sugar Nibs P4 | 55% | 5500 g |
| Cinnamon | 0.5% | 50 g |
| Working method | |
| Kneading | Mix all ingredients into a smooth and well developed dough. Mix Sugar Nibs with Cinnamon. After kneading mix directly filling in |
| Dough temperature | Approx. 27ºC. |
| Scale | Dough pieces approx. 300 grams and pointed model |
| Dough proof | Approx. 10 minutes |
| Moulding | Mould as a short loaf. Place the dough pieces into aluminum baking tins. Place the baking tins on with baking paper covered baking sheets |
| Final proof | Approx. 45 minutes |
| Baking | Approx. 25-30 minutes at 210ºC |
