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Mocca Hazelnut Bread


Flour 100% 10000 g
Proson Luxe au Beurre » 12% 1200 g
Fresh Yeast 5% 500 g
Sugar 5% 500 g
Proson Vruchten Citrus (fruit citrus) » 3% 300 g
Salt 1,5% 150 g
Proson XS (extra softness) » 1% 100 g
Water approx. 56% 5600 g
Florentine 25% 2500 g
Butter 25% 2500 g
Pastry mix
Pastry creme 50% 5000 g
Mocha extract % g
Hazelnut % g
Walnut % g
Working method
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 22ºC
Dough proof Approx. 15 minutes
Moulding Roll the dough into a slice with a thicknees of approx. 2 mm and 25 cm long Spread the filling Sprinkle with hazelnuts Roll up and place the dough piece into the baking tin
Cutting Cut the dough on a regular way
Final proof Approx. 40-45 minutes.
Decorating Just before baking brush with egg wash Sprinkle with hazelnut Put on top half a hazelnut
Baking Approx. 15 minutes at 220ºC
Finishing Cover the top with apricot jelly
BRC Halal Kosher RSPO Skal

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