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Cozonac

Ingredients

Flour (type 480 or 550) 100% 10000 g
Sugar 20% 2000 g
Proson Vruchten Citrus (fruit citrus) » 10% 1000 g
Fresh Yeast 8-10% 800-1000 g
Salt 1% 100 g
Water Approx. 50% 5000 g
Working method
Mixing Important: the sugar should be dissolved in the water. Mix the flour with the salt. Shatter with hand the Proson Fruit Citrus and the fresh yeast into the flour/salt and mix them for better kneading. Add the water with the dissolved sugar. Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 31°C
Intermediair proof Approx. 15-20 minutes
Dividing The desired basis weight
Moulding Preshape round
Intermediair proof Approx. 15-20 minutes
Moulding Stretching sheet. Add stuffing as desired
Final proof Approx. 45-60 minutes
Baking Approx. 40-45 minutes at 175-180°C without steam
BRC Halal Kosher RSPO Skal

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