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Dutch Coffee Buns

Ingredients

Flour (High-protein) 100% 10000 g
Sonplus Vruchten Extra (Fruited Bread Extra) » 20% 2000 g
Dairy Butter 10% 1000 g
Fresh Yeast 6% 600 g
Salt 1,5% 150 g
Water approx. 50% 5000 g
Filling 1
Creme Patissier 40% 4000 g
Filling 2
Currants 40% 4000 g
Raisins 20% 2000 g
Working method
Kneading Mix all ingredients into a dough which is not quite well developed
Dough temperature Approx. 26ºC
Bulk proof Approx. 10 minutes in the refrigerator
Moulding Roll the dough into a sheets of 30 cm wide Spread Creme Patissier regularly across the slice and sprinkle 2/3 of the slice with filling 2 Tri fold, the part which is not sprinkled with filling 2 is to be folded first Cut stokes of 5 cm. (approx. 75 grams) Make a notch in the center of strokes and pull one side through here Place the dough pieces with spacing of 1 cm on with baking paper prepared baking sheets so that they bake against each other Brush with egg wash
Final proof Approx. 45 minutes
Baking Approx. 8-10 minutes at 250ºC
Finishing Decorate with glaze and / or icing sugar
 
Extra information
Remarks For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly This product is a combination of Schnecken (dough) and Danish Pastry (models) and typical Dutch
BRC Halal Kosher RSPO Skal

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