My Sonneveld
Register Log in 

Log in

// Home / Recipes / Christmas Munk Bread

Christmas Munk Bread


Flour 100 % 10000 g
Sonplus Vruchten Extra (Fruited Bread Extra) » 20% 2000 g
Fresh Yeast 8% 800 g
Salt 2 ,2% 220 g
Water approx. 60% 6000 g
Filling 1
Currants 60% 6000 g
Raisins 30% 3000 g
Fruitmix 10% 1000 g
Filling 2
Almond Paste (Ready for Use) 100% 3500 g
Butter 50% 1750 g
Creme Patissier 50% 1750 g
Shortcrust Pastry 10% 1000 g
Jelly 1% 100 g
Burnished Almond Slices 5% 500 g
Working method
Kneading Mix all ingredients in to a well smooth and developed dough. After kneading directly mix filling 1 in
Dough temperature Approx. 26ºC
Bulk proof Approx. 10 minutes
Scale Dough pieces approx. 300 grams and rounding
Dough proof Approx. 15 minutes
Moulding Mix all ingredients of filling 2 into a homogenous mass Roll the dough pieces into flat round slices with a diameter of approx. 25 cm. Place half of the slices on with baking paper prepared baking sheets Add 150 grams of filling 2 on this slices and moisten the edges Apply the other half of the pieces on top and brush with egg wash
Final proof Approx. 60 minutes
Baking Approx. 30 minutes at 200ºC
Finishing Brush with jelly and decorate the edges with burnished almond slices It is also possible to give the appearance an extra boost by placing a Christmas tree made of Shortcrust Pastry on it
Extra information
Remarks For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly
BRC Halal Kosher RSPO Skal

This website uses cookies. Why? Click here for more information. Close