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Cherry Cinnamon Munk Bread


Flour (High-protein) 100% 10000 g
QS Boterstol (Dutch Stollen) » 20% 2000 g
Fresh Yeast 5,7% 570 g
Salt 1,5% 150 g
Water approx. 45% 4500 g
Dough Filling:
Sugar Nibs P2 30% 3000 g
Cinnamon Granules 30% 3000 g
Almond Paste (Ready to Use) 30% 3000 g
Creme Patissier 30% 3000 g
Fruit Filling:
Cherry Fruit Filling 60% 6000 g
Working method
Mixing Make the Frangipane. Mix the Creme Patissier through the Almond Paste until you have a nice homogeneous mass
Kneading Mix all ingredients in to a smooth and well developed dough. After kneading directly mix filling in
Dough temperature Approx. 26ºC
Scale Dough pieces approx. 250 grams for the bottoms (aluminum pie plates Ø 19 cm.) and approx. 150 grams for lids
Dough proof Approx. 10 minutes
Moulding Roll the bottom dough pieces into round slices of approx. 23 cm diameter and place those into the pie plates Add 150 grams of frangipane (spread out) and 150 grams of cherry filling (spread out) Fold the edge of the bottom dough pieces so it is falling inwards over the filling Then roll out the lids dough pieces into round slices of approx. 21 cm diameter and place the on top of the filling Press the overhanging edges of the dough to the bottom along the edge of the aluminum dish to ensure that the filling is well closed.
Final proof Approx. 40 minutes
Cutting Incise just before baking to ensutre that the fruit filling becomes visible
Baking Approx. 25-30 minutes at 200ºC
Finishing After cooling, cover it with melted butter and sprinkle with granulated sugar if desired
BRC Halal Kosher RSPO Skal

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