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Easter Folàr


Flour 50% 5000 g
Sonnetmix Inverno » 50% 5000 g
Fresh Yeast 8% 800 g
Water approx. 46% 4600 g
Raspberry cake batter
Sonnique Luxe Cake 42.9% 7500 g
Butter (or Cake Margarine) 21.4% 3750 g
Eggs 21.4% 3750 g
Raspberry Compound 14.3% 2500 g
Chopped Cranberrys 5% 1500 g
Pearl Sugar P2 approx. 5% 1500 g
Pearl Sugar P2 approx. 2% 200 g
Working method
Cake Raspberry cake batter: Mix the butter in the highest gear in the mixer for 2 minutes. Add the Sonnique Luxury Cake and the eggs and mix in in low gear. After that mix it in the second gear for 5 minutes. Finally mix in low gear the raspberries compound
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 26ºC
Scale Scale dough pieces that are easy to process. Mould it in a square model to roll
Dough proof Approx. 15 minutes. Cover the dough and leave it to rest
Moulding Roll the dough pieces to a thickness of 2 mm and a width of approx. 40 cm. Brush the dough with a layer of the raspberry cake batter. Sprinkle the chopped cranberries and pearl sugar on to the batter. Roll out the dough on top and bottom to almost halfway and leave 2 cm open in the middle. For an Easter Folàr of 450 g, cut pieces of about 22 cm and fold the edges toward the center. Turn the folded dough over and place it in a (wooden) baking tin with baking paper
Final proof Approx. 70 minutes
Decorating Just before baking brush with egg wash and sprinkle with pearl sugar. Incise several times
Baking Approx. 35 minutes at 190ºC. Make sure the cake batter is baked
BRC Halal Kosher RSPO Skal

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