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Soft Easter Cracknels


Flour (high-protein) 100% 10000 g
Butter / Margarine 10% 1000 g
Fresh Yeast 7.5% 750 g
Sonplus Melk (Milk) » 5% 500 g
Caster Sugar 3% 300 g
Salt 1.5% 150 g
Water approx. 53% 5300 g
Cinnamon Sugar % g
Working method
Kneading Mix all ingredients (except the butter) into a smooth and well developed dough, add the butter in parts once flour turns away.
Dough temperature Approx. 23ºC.
Bulk proof Approx. 15 minutes
Scale Approx. 1200 gram (30 pieces)
Dough proof Approx. 15 minutes
Moulding Divide and round up loosely. Roll the dough pieces in the cinnamon sugar and roll it into a braid of approx. 45 cm. Twist into pretzel. Place the pretzels on with baking paper prepared baking sheets
Final proof Approx. 30 minutes
Baking Approx. 8 minutes at 240ºC. Loose it immediately after baking
BRC Halal Kosher RSPO Skal

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