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Skolebrød

Ingredients

Flour 100% 10000 g
Sugar 19.5% 1950 g
Proson Luxe au Beurre » 15% 1500 g
Fresh Yeast 8.7% 870 g
Butter 8.7% 870 g
Water approx. 43-44% 4300-4400 g
Filling
Creme Pattisier (Bake stable) 100% 5000 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 25-30ºC
Scale Approx. 1800 gram (30 pieces)
Dough proof Approx. 10 minutes
Dividing Divide and round up
Dough proof Approx. 10 minutes
Moulding Mould as finger rolls
Final proof Approx. 60 min. After 30 min. incise the dough piece in length and fill with bake stable cream
Baking Approx. 10 min. at 210ºC
Decorating With fondant and coconut
BRC Halal Kosher RSPO Skal

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