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Flour (high-protein) 100% 10000 g
Sonplus Vruchten Extra (Fruited Bread Extra) » 10% 1000 g
QS Luxe Brood (Luxury Bread) » 10% 1000 g
Yeast 8% 800 g
Salt 2% 200 g
Water approx. 58% 5800 g
Crème Patissier 50% 5000 g
Raisins 50% 5000 g
Pieces of Apricots 50% 5000 g
Working method
Kneading Mix all ingredients in to a smooth and well developed dough
Dough temperature Approx. 26ºC
Scale Scale dough pieces that are easy to process and fould square
Dough rest Approx. 10 minutes
Moulding Roll the dough pieces to sheets. Cover the sheet with Creme Patissier and sprinkle with potpourri. Fold the sheet into al roll and stab pieces. Place the pieces flat and near each other on with baking paper prepared baking sheets
Final proof Approx. 15 minutes
Baking Approx. 8-10 minutes at 250ºC
Finishing Brush with glaze and sprinkle with coconut
BRC Halal Kosher RSPO Skal

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