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Frisian Sugar Bread


Flour (High-protein) 100% 10000 g
Salt 2% 200 g
Yeast 6% 600 g
Sonplus Vruchten Extra (Fruited Bread Extra) » 10% 1000 g
Crème Sonnomel » 5% 500 g
Water approx. 58% 5800 g
Sugar nibs P4 60% 6000 g
Lemon zest 4% 400 g
Cinnamon 0.2% 20 g
Working method
Kneading Mix all ingredients into a well developed dough. After mixing directly add the filling
Dough temperature Approx. 26ºC
Scale Approx. 350 grams (depending on the size of the aluminum tray)
Dough rest Approx. 25 minutes
Moulding Mould and place them in aluminum trays
Final proof Approx. 40 minutes
Baking Determine the time based on the dough weight and bake at approx. 220ºC Bake it in a soft manner, use the bottom plates if necessary
BRC Halal Kosher RSPO Skal

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