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Milk Loaf Cacao Cinnamon (Hungary)


Flour 100% 10000 g
Proson Luxe au Beurre » 15% 1500 g
Sugar 12% 1200 g
Proson Wit Bourgondy (white) » 5% 500 g
Fresh Yeast 5% 500 g
Salt 1,5% 150 g
Water approx. 48% 4800 g
Cacao paste % g
Cinnamon paste % g
Working method
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 29ºC
Scale Approx. 2100 grams (30 pieces) and mould square
Dough proof Approx. 20-30 minutes
Moulding Roll the dough into a slice with a thicknees of approx. 2.5 mm and 20 cm long Spread the filling, roll up and mould as showed on the photo above Place the dough pieces on baking sheets
Final proof Approx. 60-70 minutes
Baking Approx. 10 minutes at 220ºC
BRC Halal Kosher RSPO Skal

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