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Flour (high-protein) 100% 10000 g
Salt 1,7% 170 g
Proson Luxe Gourmand » 3% 300 g
Yeast 7% 700 g
Proson Luxe au Beurre » 12% 1200 g
Water approx. 56% 5600 g
Candied fruit or raisins 30-35% 3000-3500 g
Working method
Kneading Mix all ingredients into a well developed dough. Add the filling directly.
Dough temperature Approx. 26ºC.
Scale Approx. 300 grams.
Intermediair proof Mould loosely and use a bowl proof of 20 minutes.
Moulding Form the cougnous and put on the baking plate. Put in a \"patacon\" halfway the rising time.
Final proof Approx. 45 minutes. If needed, possibility of cutting.
Decorating Egg or Sonshine
Baking Approx. 15-20 minutes at 220ºC.
BRC Halal Kosher RSPO Skal

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