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Coco Twister


Flour 50% 5000 g
Sonnetmix Inverno » 50% 5000 g
Fresh Yeast 5% 500 g
Proson Krokant Malt (crusty malt) » 2% 200 g
Water approx. 40% 4000 g
Butter for laminating, approx. 60% 6000 g
Coconut Paste % g
Fruitfilling Apricot % g
Fondant or Icing Sugar % g
Working method
Kneading Mix all the ingredients into a dough which is not fully developed
Dough temperature Approx. 20ºC
Dough rest Approx. 10 minutes in the refrigerator
Laminate Fold the butter plastically before folding (40% of the dough, = approx. 60% of the flour) Laminate it, fold in once in three (1 x 3) Let the dough rest in the refrigerator After 15 minutes laminate it again, fold it once in three (1 x 3) Let the dough rest again in the refrigerator
Moulding Roll the dough into a slice with a thickness of 3,5 mm Cut it in a rectangular manner 11 centimeters long and 12 centimeters wide Pipe 15 grams of coconut paste and 15 grams of fruitfilling Apricot in the center and fold the two sides to each other Place the dough pieces on with baking paper prepared baking sheets
Final proof Approx. 60 minutes
Baking Approx. 22 minutes at 220ºC with a little steam
Finishing After baking brush with fondant or sprinkle with icing sugar
BRC Halal Kosher RSPO Skal

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