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Lavender Hunks


Flour 50% 5000 g
Vitason Zonnepit (sunflowerseed) 50% » 50% 5000 g
QS Boterstol (Dutch Stollen) » 30% 3000 g
Fresh Yeast 6% 600 g
Sonplus Grof Volkoren (Wholemeal) » 2% 200 g
Lavender 0.5% 50 g
Water approx. 60% 6000 g
Currants 60% 6000 g
Crushed Wheat % g
Working method
Kneading Mix all ingredients into a smooth and well developed dough. After kneading directly put mix filling in
Dough temperature Approx. 26ºC
Scale Dough pieces approx. 450 gram and rounding
Dough proof Approx. 25 minutes
Processing Mould as a round loaf. Decorate the dough pieces with crushed wheat and place 10 pieces (2 by 5) to each other on a baking sheet
Final proof Approx. 90 minutes
Baking Approx. 50 minutes at 210ºC
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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