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// Home / Recipes / Dutch "Kruidnoten" Loaf

Dutch "Kruidnoten" Loaf


Flour 100% 10000 g
QS Boterstol (Dutch Stollen) » 30% 3000 g
Fresh Yeast 6% 600 g
Speculoos spices 2% 200 g
Salt 1.5% 150 g
Water approx. 62% 6200 g
Filling 1
Kruidnoten 50% 5000 g
Sugar Nibs P4 15% 1500 g
Aniseed 1% 100 g
Filling 2
Almond Paste (Ready to Use) 40% 4000 g
Victoria Batter 10% 1000 g
Working method
Scale Scale Almond Paste in pieces of 60 gram. Roll them untill it fits into the moulded dough pieces
Kneading Mix all ingredients into a smooth and well developed dough. After kneading directly mix filling in
Dough temperature Approx. 26ºC
Scale Dough pieces approx. 400 grams and rounding
Dough proof Approx. 30 minutes
Moulding Mould as a small stol and fold in a piece of almond paste. Place moulded dough pieces close to each other on baking sheets, to ensure that the sides are baked next to each other
Decorating Decorate with Victotia Batter
Final proof Approx. 50 minutes
Baking Approx. 40 minutes at 200ºC
Finishing Sprinkle with icing sugar
BRC Halal Kosher RSPO Skal

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