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Cashew Mocha Loaf


Flour 50% 5000 g
Sonnetmix Inverno » 50% 5000 g
Fresh Yeast 8% 800 g
Mocha extract 3% 300 g
Water approx. 48% 4800 g
Filling 1
Raisins 30% 3000 g
Sugar Nibs P4 20% 2000 g
Cashew Nuts 20% 2000 g
Filling 2
Almond Paste (Ready to Use) approx. % 2650 g
Working method
Finishing Brush directly after baking with melted butter. After cooling down sprinkle with icing sugar
Scale Scale the Almond Paste (Ready to Use) into pieces of 100 gram. Mould them round and roll a long shape of it that fits into the dough pieces
Kneading Mix all ingredients into a smooth and well developed dough. After kneading directly mix filling 1 in
Dough temperature Approx. 26ºC
Scale Dough pieces approx. 600 grams and pointed model
Dough proof Approx. 20 minutes
Moulding Mould as a short loaf, fold a piece Almond paste in. Place the dough pieces close to each other on the baking sheet so that they bake against each other
Final proof Approx. 40 minutes
Baking Approx. 45 minutes at 200ºC
BRC Halal Kosher RSPO Skal

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