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Flour 100% 10000 g
Yeast 5% 500 g
Sonplus Krokant Extra (Crispy) » 2% 200 g
Salt 1,5% 150 g
Water (ice cold) approx. 55% 5500 g
Butter/margarine 40% 6760 g
Working method
Kneading Mix all ingredients into a dough wich is not fully developed
Dough temperature As cold as possible
Dough rest Approx. 10 minutes in refrigerator
Laminate Fold the butter plastically before folding. Laminate it, fold it twice in three (2 x 3). Let the dough rest in the refrigerator. After approx. 10 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 approx. 6 mm. Protrude with a donut plug of desired diameter
Final proof Approx. 30 minuten at approx. 30°C
Baking Fry approx. 9 minutes in oil at 180ºC
Filling After cooling down, fill with desired filling
BRC Halal Kosher RSPO Skal

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