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Easter Egg Bread Fruit


Flour 50% 5000 g
Sonnetmix Inverno » 50% 5000 g
Yeast 6% 600 g
Water approx. 47% 4700 g
Filling 1
Raisins 60% 6000 g
Walnuts 15% 1500 g
Fruitmix 10% 1000 g
Cashew Nuts 5% 500 g
Filling 2
Almond Paste 32% 3200 g
Sliced Almonds and Florentiner powder % g
Working method
Kneading Mix all ingredients into smooth and well developed dough. After kneading directly mix filling 1 in
Dough temperature Approx. 26ºC
Scale Dough pieces approx. 250 grams and rounding
Dough proof Approx. 20 minutes
Moulding Roll dough pieces to slices with a thickness of 5-8 mm. Place them on baking sheets in an oval form, Place 100 gram almond paste (flat sphere) on the slice. Do not spray. Cover it with a second slice of dough of a thickness of 5-8 mm. Brush with egg wash an decorate with sliced almonds
Final proof Approx. 50 minutes
Decorating Just before baking sprinkle with Florentiner powder
Baking Approx. 20-25 minutes at 210ºC
Extra information
Remarks For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly
BRC Halal Kosher RSPO Skal

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