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Flour 100% 10000 g
QS Boterstol (Dutch Stollen) » 30% 3000 g
Fresh Yeast 9% 900 g
Salt 1,5% 150 g
Water approx. 60% 6000 g
Hazelnut Pieces (Burnished) 30% 3000 g
Water to soaking hazelnuts 10% 1000 g
Sugar Nibs P2 15% 1500 g
Cinnamon Granules 25% 2500 g
Butter Crumbs
Flour 200% 1000 g
Caster Sugar 100% 500 g
Butter (Soft) 100% 500 g
Victoria Batter
Almonds (Unburnished) 100% 1000 g
Sugar 100% 1000 g
Egg White 3% 30 g
Working method
Soaking Soak burnished Hazelnut Pieces into water
Processing Butter Crumbs Mix the butter until it becomes smooth and add the Caster sugar Finally add the flour and mix it into crumbs
Processing Victoria Batter Mix the almonds and the protein well Finally add the sugar and mix till a good dividing
Kneading Mix all ingredients into a smooth and well developed dough After kneading directly mix filling in
Dough temperature Approx. 26ºC
Scale Dough pieces of approx. 900 grams and rounding
Dough proof Approx. 15 minutes
Moulding Sprinkle the pie-plates with Victoria batter Mould the as a round loaf and place the dough pieces in the pie-plates on the Victoria batter Place the pie-plates on baking sheets
Dough proof Approx. 30 minutes
Decorating Spray with egg wash and sprinkle with butter crumbs
Final proof Approx. 60 minutes
Baking Approx. 15 minutes at 230ºC
BRC Halal Kosher RSPO Skal

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