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Christmas Jar


Flour 100% 10000 g
Proson Vruchten Citrus (fruit citrus) » 15% 1500 g
Fresh Yeast 6% 600 g
Salt 1,5% 150 g
Water approx. 62% 6200 g
Half Almonds (burnished) 30% 3000 g
Fruitmix 20% 2000 g
Working method
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 of approx. 450 gram and rounding
Moulding After rounding up, directly insert a hole in the center of dough piece and place it in the turban baking tin
Final proof Approx. 50 minutes
Baking Approx. 45 minutes at 210ºC
Finishing After baking and cooling down, sprinkle with Sugar Icing
BRC Halal Kosher RSPO Skal

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