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Flour (High-protein) 100% 10000 g
QS Boterstol (Dutch Stollen) » 30% 3000 g
Fresh Yeast 9% 900 g
Salt 1,5% 150 g
Cinnamon 0,5% 50 g
Water approx. 60% 6000 g
Raisins 60% 6000 g
Sugar nibs 10% 1000 g
Mix Tropical 15% 1500 g
Yellow Fondant 7% 700 g
Desiccated Coconut 5% 500 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough After kneading directly mix filling in
Dough temperature Approx. 26ºC
Scale Approx. 1200 grams (30 pieces)
Dough proof Approx. 15 minutes
Dividing Divide and round up Place 9 dough pieces into a square pie-plate of 15 x 15 cm Place the pie-plates on baking sheets
Final proof Approx. 70 minutes
Baking Approx. 10 minutes at 250°C
Finishing After cooling down brush with Yellow Fondant and sprinkle with dried and shredded coconut
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

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