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Ice Floes

Ingredients

Flour 100% 10000 g
QS Boterstol (Dutch Stollen) » 30% 3000 g
Fresh Yeast 7% 700 g
Salt 1,5% 150 g
Water approx. 62% 6200 g
Filling 1:
Raisins 80% 8000 g
Filling 2:
Coconut Filling, each baking sheet approx. % 1800 g
Sliced Almonds, each baking sheet approx. % 200 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough. After kneading directly mix filling 1 in
Dough temperature Approx. 25°C
Scale Approx. 1800 grams for a baking sheet of 60 x 40 cm. and mould square
Dough proof Approx. 20 minutes
Moulding Roll the dough pieces into a slice of 3,5 mm. thickness and lay it in the baking sheet Prick the dough slice enough Apply the Coconut Filling, spread it and finally apply the Sliced Almonds
Final proof Approx. 20 minutes
Baking Approx. 30 minutes at 200°C
Finishing After cooling down cut as trapezoid floes of 6 x 10 x 4 cm (W x L x W) and sprinkle with icing sugar
 
Extra information
Remarks For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly
BRC Halal Kosher RSPO Skal

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