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Small Black Petes


Flour (Protein) 100% 10000 g
Salt 2% 200 g
Fresh Yeast 8% 800 g
QS Vruchten Geel (Fruit Bread) » 20% 2000 g
Bari Bitter (almond flavour) 5% 500 g
Water approx. 65% 6500 g
Raisins 60% 6000 g
Almond sticks 20% 2000 g
Sugar Nibs P2 20% 2000 g
Working method
Kneading Mix all ingredients into a smooth and supple dough, mix directly in the filling
Dough temperature Approx. 27°C
Scale Approx. 2000 gram (30 pieces)
Final proof Approx. 10 minutes
Moulding Divide and round the dough. Place the buns on the baking tray
Final proof Approx. 80 minutes
Baking Approx. 9 minutes at 240°C
Decorating Cover with chocolate fondant and decorate the edge with burnished almond flakes. To make the face, use two herb nuts for eyes and half burnished almond flake as the nose
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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