My Sonneveld
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Flour (high-protein) 100% 10000 g
Crème Sonnomel » 12% 1200 g
QS Boterstol (Dutch Stollen) » 8% 800 g
Yeast 6% 600 g
Salt 1.5% 150 g
Eggs 10% 1000 g
Water approx. 45% 4500 g
Working method
Kneading Knead all ingredients into a smooth and well developed dough
Dough temperature Approx. 27ºC
Scale Approx. 1550 gram (30 pieces)
Dough proof Approx. 15 minutes
Dividing Divide and round up
Moulding Allow the buns to rise and roll out into a twist of approx. 35 cm. After that braid the twist in a form of a ring shape bun. Whose twist ends are poking out of the ring with 1 or 2 centimeters. The cross-section is approximately 6 cm
Final proof Approx. 60 minutes
Baking Approx. 2 x 3 minutes in oil temperature 180°C
Finishing After baking allow it to drain out well. Sprinkle with cinnamonsugar
Extra information
Remarks The cake is very old, because it was offered to the French commanders who wanted to occupy the city of Sittard in 1676. Where the name 'nonnevot' actually comes from is not clear, because there are several explanations for this remarkable name in circulation
BRC Halal Kosher RSPO Skal

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