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Caramel Nut Magnificence


Flour 50% 5000 g
Sonnetmix Inverno » 50% 5000 g
Fresh Yeast 6% 600 g
Water approx. 50% 5000 g
Paste Filling:
Palma Caramel Nut Paste 100% 4700 g
Water (% of paste) 20% 940 g
Sprinkle Filling:
Mixed Nuts 33,3% 1300 g
Raisins 33,3% 1300 g
Sugar Nibs P4 33,3% 1300 g
Working method
Filling Mix the sprinkle filling and also loose the paste off with water
Kneading Mix all ingredients in to a smooth and well developed dough
Dough temperature Approx. 26ºC
Scale Dough pieces approx. 275 grams (pie-plate ø 16 cm) and mould square
Dough proof Approx. 10 minutes
Processing Roll the dough pieces into slices with a thickness of approx. 3 mm Apply 100 grams of paste filling on the dough (spread out) and 70 grams of sprinkle filling Roll the dough piece slightly in the length, round / curve it (as horseshoe) and place it in the pie plate Press the dough pill out slightly and repeatedly incise deeply
Final proof Approx. 40 minutes
Baking Approx. 20 minutes at 210ºC
Finishing Brush with jelly after cooling down
Extra information
Remarks For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly There are also other possibilities other than pie-plate, for example sponge cake pans
BRC Halal Kosher RSPO Skal

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