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Butter Wheel


Flour 100% 10000 g
QS Vruchten Geel (Fruit Bread) » 10% 1000 g
Fresh Yeast 4% 400 g
Sonplus Krokant Extra (Crispy) » 2% 200 g
Salt 1,5% 150 g
Water approx. 68% 6800 g
Sugar Nibs P2 20% 2000 g
Butter (diced) 5% 500 g
Sugar Nibs P2 5% 500 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough After kneading directly mix filling in
Dough temperature Approx. 27ºC
Scale Dough pieces approx. 350 grams and rounding
Dough proof Approx. 20 minutes
Moulding Roll the dough pieces into round slice of approx. Ø 20 cm
Final proof Approx. 45 minutes
Decorating Just before baking stab each dough piece 6-8 times (see photo) Brush with egg wash and sprinkle the diced butter and sugar nibs into each notch
Baking Approx. 14 minutes at 240ºC
Extra information
Remarks Indicatie grondstofkostprijs: € 0,29
BRC Halal Kosher RSPO Skal

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