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Coffee Breads

Ingredients

Flour 100% 10000 g
Sonnet Variatiemix Kwark » 200% 20000 g
Whole egg 50% 5000 g
Water approx. 77% 7700 g
Decoration:
Honey or Date Syrup % g
Fresh Dates (chopped) % g
Working method
Kneading Mix all ingredients 5 - 7 minutes in low gear
Dough temperature Approx. 20°C
Dough rest Approx. 20 minutes covered with plastic
Moulding Roll out the dough into a sheet of approx. 6 mm thickness. Spread Honey or Date Syrup on the sheet and sprinkle with chopped Fresh Dates. Roll up and cut into slices of approx. 2 cm. Place the slices flat on with baking paper prepared baking sheets
Baking Approx. 30 minutes at 180°C
Finishing Pull stripes with fondant on the cooled coffee breads
BRC Halal Kosher RSPO Skal

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