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Autumn Crown


Flour (High-Protein) 100% 10000 g
QS Vruchten Geel (Fruit Bread) » 10% 1000 g
Fresh Yeast 5% 500 g
Proson Krokant Malt (crusty malt) » 2% 200 g
Salt 1,5% 150 g
Water approx. 50% 5000 g
Butter (40% of dough weight) 40% 6760 g
Creme Patissier % g
Fondant % g
Forest Fruit Filling % g
Working method
Kneading Mix all the ingredients into a dough which is almost developed
Dough temperature Approx. 23ºC
Dough proof Approx. 10 minutes
Laminate Roll out the dough and spread the butter across half of the dough piece After this, fold the other half across it and laminate it two times in three (2 x 3)
Dough rest Approx. 10 minutes
Laminate One time in three (1 x 3)
Moulding Roll the dough into a slice with a thickness of 3.5 mm Cut squares of 8 centimeters long and 8 centimeters wide Incise a cross in the center and fold the outside points to each other and compress it slightly Place the dough pieces with the lock below on with baking paper prepared baking sheets
Final proof Approx. 60 minutes
Decorating Just before baking press the centre a little bit and inject a cap Creme Patissier in it
Baking Approx. 18 minutes at 220ºC with a bit steam
Finishing Finish with Forest Fruit filling and Fondant
BRC Halal Kosher RSPO Skal

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