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// Home / Recipes / Dutch "Pepernoten" Loaf

Dutch "Pepernoten" Loaf

Ingredients

Flour 50% 5000 g
Sonnetmix Inverno » 50% 5000 g
Fresh Yeast 5% 500 g
Water approx. 53% 5300 g
Filling
Pepernoten 30% 3000 g
Sugar Nibs P4 20% 2000 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough. After kneading directly mix filling in
Dough temperature Approx. 27°C
Scale Dough pieces approx. 550 gram and rounding
Dough proof Approx. 15 minutes
Moulding Press the buns flat and place it in a small sponge cake pan (approx. Ø 17 cm). Cut the dough by scissors each centimeter. The scissors may reach the bottom and cutting may irregular
Final proof Approx. 60 minutes
Baking Approx. 25 minutes at 220°C
BRC Halal Kosher RSPO Skal

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