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Fruit Envelope Coffee Cakes (Belgian)


Flour 100% 10000 g
Sugar 10% 1000 g
Proson Luxe au Beurre » 8-10% 800-1000 g
Fresh Yeast 6% 600 g
Egg 5% 500 g
Salt 2% 200 g
Water approx. 44% 4400 g
Fold in and Laminated:
Butter for laminating 30% 3000 g
Fruit Filling 20% 2000 g
Fondant 10% 1000 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 22ºC
Scale Dough pieces approx. 3500 grams
Laminate Fold the butter plastically before folding Laminate it, fold in once in three (1 x 3) Let the dough rest in the refrigerator After 15 minutes laminate it again, fold it twice in three (2 x 3) Let the dough rest again in the refrigerator
Processing Roll out on 2,25 and bandwidth. Roll the dough into a slice with a thicknees of approx. 2.3 mm Cut into squares of 12 x 12 cm (weight approx. 120 grams) Apply the fruit filling in the center of the square Bring the points to each other in the form of an envelope Cover with egg wash and roll through almonds Place the dough pieces on baking sheets
Final proof Approx. 60 minutes
Baking Approx. 15 minutes at 230ºC with steam
Finishing Brush with fondant
Extra information
BRC Halal Kosher RSPO Skal

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