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Reidling

Ingredients

Flour (high protein) 70% 7000 g
Sonnet Briochemix 30% » 30% 3000 g
Fresh Yeast 9% 900 g
Salt 1,5% 150 g
Whole egg 20% 2000 g
Water approx. 30% 3000 g
Filling
Butter 10% 1000 g
Caster Sugar 20% 2000 g
Raisins 20% 2000 g
Cinnamon % g
Anise % g
Working method
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 26ºC
Scale Dough pieces approx. 400 gram, mould square for roll out
Dough proof Approx. 15 minutes
Moulding Roll the dough to a thickness of approx. 3 mm. Spread soft butter on the rolled out dough. Spread sugar, raisins, cinnamon and anise (according to your own taste) over the butter. Mould a roll off the dough slice and place it in a lubricated turban tin. Place the turban tins on with baking paper covered baking sheets
Final proof Approx. 30 minutes
Baking Approx. 40-45 minutes at 180ºC.
 
Extra information
Remarks For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly
BRC Halal Kosher RSPO Skal

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