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Nuts Raisins Boule


Flour(High-protein) 100 % 10000 g
Proson Luxe au Beurre » 8% 800 g
Fresh Yeast 8-10% 800-1000 g
Proson Bruin Royal (brown) » 5% 500 g
Salt 1,5% 150 g
Water approx. 63% 6300 g
Walnuts 30% 3000 g
Hazelnuts (Burnished) 30% 3000 g
Raisins 30% 3000 g
Working method
Kneading Knead 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. 30 minutes
Moulding Mould as a small round loaf. It is possible to decorate it with almonds on top. Place the dough pieces on baking sheets
Final proof Approx. 65 minutes
Baking Approx. 35 minutes at 220-230ºC
Extra information
Remarks For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly For longer tenderness also soak the nuts.
BRC Halal Kosher RSPO Skal

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