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Nuts Sugar Bread


Flour 100% 10000 g
Proson Luxe au Beurre » 10% 1000 g
Fresh Yeast 8% 800 g
Proson Wit Bourgondy (white) » 5% 500 g
Salt 1,5% 150 g
Sonextra Bruin (Sonextra brown) » 1% 100 g
Cinnamon 1% 100 g
Water approx. 56% 5600 g
Sugar nibs P4 40% 4000 g
Mixed Nuts (Almonds, Hazelnuts, Walnuts) 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. 15 minutes
Moulding Mould as a small round loaf. Place the dough pieces in pie-plates. Place the pie-plates on with baking paper covered baking sheets
Final proof Approx. 70 minutes
Decorating Just before baking incise as desired
Baking Approx. 35 minutes at 210ºC
Extra information
Outcome For longer tenderness soak the nuts
BRC Halal Kosher RSPO Skal

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