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Heavenly Spring Bread


Flour 50% 5000 g
Sonnetmix Inverno » 50% 5000 g
Fresh Yeast 6% 600 g
Cocoa Powder 2% 200 g
Water approx. 53% 5300 g
Filling 1:
Choco Drups (for use in baking products) 30% 3000 g
Walnuts 30% 3000 g
Filling 2:
Coconut Paste % g
Working method
Kneading Mix all ingredients into a smooth and well developed dough After kneading directly mix filling 1 in
Dough temperature Approx. 26ºC
Scale Dough pieces approx. 600 grams and rounding
Dough proof Approx. 20 minutes
Moulding Roll the dough into an oval slice and spray around 100 grams of coconut paste on the center of the dough Mould then as a small loaf Place the dough pieces close together on a baking sheet
Final proof Approx. 40 minutes
Baking Approx. 45 minutes 200ºC
Finishing Directly after baking brush with melted butter After cooling down sprinkle with icing sugar
BRC Halal Kosher RSPO Skal

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