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Soft Easter Rolls


Flour 50% 5000 g
Sonnetmix Inverno » 50% 5000 g
Fresh Yeast 8% 800 g
Water approx. 49% 4900 g
Filling 1
Mix Tropical 60% 6000 g
Currants 20% 2000 g
Sugar Nibs P2 20% 2000 g
Filling 2
Almond Paste (Ready for use) % g
Sliced Almonds and Florentiner powder % g
Working method
Kneading Mix all ingredients into a smooth and well developed dough. After kneading directly mix filling in
Dough temperature Approx. 26ºC
Scale Approx. 2200 gram (30 pieces)
Dough proof Approx. 15 minutes
Moulding Divide and round up, leave it to become loose. After this pull it into an oval slice and spray some almond paste on top and mould into rolls. Decorate with sliced almonds and place the dough pieces on with baking paper covered baking sheets
Final proof Approx. 60 minutes
Decorating Just before baking sprinkle with Florentiner powder
Baking Approx. 9 minutes at 250ºC
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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