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Double-It Sweet


Flour 100% 10000 g
Sonnet Variatiemix Kwark » 100% 10000 g
Eggs 25% 2500 g
Cold water approx. 50% 5000 g
Fruit Filling:
Bake Stable Fruit Filling 230% 23000 g
Working method
Kneading Mix all ingredients into a smooth and developed dough Mixing time: approx. 5 minutes in first gear
Dough temperature Approx. 20ºC
Moulding Roll the dough directly into a slice with thickness 1.25 mm and place it on baking paper Stab round pieces of approx. 18 cm, approx. 60 grams of dough Remove the redundant pieces of dough Cut the silicone paper (square) and freeze the dough pieces Remove the dough pieces from the freezer and divide 50 grams of bake stable fruit filling across the dough
Baking Bake it directly at 240ºC on the oven floor, pancakes plate or baking sheet with baking paper for about 1 to 2.5 min
Finishing Shovel it into a cardboard and fold it directly after baking Eat it while it is hot
BRC Halal Kosher RSPO Skal

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