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Fruit Bows


Flour 100% 10000 g
QS Vruchten Geel (Fruit Bread) » 10% 1000 g
Fresh Yeast 6% 600 g
Salt 1,5% 150 g
Water approx. 60% 6000 g
Cranberry 30% 3000 g
Margarine specially for laminating 30% 3000 g
Working method
Kneading Knead all ingredients until just before the dough get well kneaded. Directly mix in the filling
Dough temperature Approx. 20ºC
Scale Scale dough pieces which are good to process. Fold them square to roll
Dough rest Approx. 10 minutes in the refrigerator
Processing Fold the crusted margarine in the dough. Fold three and a halve times (three times three). In between turn chill the dough in the refrigerator
Moulding Roll out the dough to approx. 5 mm thick. Cut in a square shape (8x8 cm). For cutting and moulding see picture
Final proof Approx. 60 minutes at 28ºC
Baking Approx. 20 minutes at 225ºC, with steam
Filling optionally fill with Creme Patissier
Extra information
Remarks The dough pieces could be stored for maximal 8 weeks
BRC Halal Kosher RSPO Skal

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