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Fruit Turnover 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
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 (30% of the dough = approx. 50% of the flour) 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 the dough into a slice with a thickness 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 and fold it in the form of an apple turnover Place the dough pieces on baking sheets and brush with egg wash
Final proof Approx. 60 minutes
Baking Approx. 15 minutes at 230ºC with steam
Finishing Brush with fondant
Extra information
Decoration advice Probeer ook eens te decoreren met poedersuiker, afdekgelei of chocolade
BRC Halal Kosher RSPO Skal

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