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Spring Bird Nest


Flour 100% 10000 g
QS Boterstol (Dutch Stollen) » 20% 2000 g
Salt 2% 200 g
Fresh Yeast 8% 800 g
Water approx. 64% 6400 g
Filling 1
Raisins 80% 8000 g
Fruitmix 20% 2000 g
Filling 2
Creme Patissier Powder (Instant) 22% 2200 g
Water approx. 55% 5500 g
Almond Paste 37,5% 3750 g
Almond Pieces % g
Working method
Processing Scale pieces approx. 10 grams of Almond Paste and round them up Make Creme Patissier (filling 2): Mix water with Creme Patissier powder until it is smooth
Kneading Mix all ingredients into a smooth and well developed dough. After kneading directly put mix filling 1 in
Dough temperature Approx. 26ºC
Scale Dough pieces approx. 250 gram and rounding
Dough proof Approx. 25 minutes
Moulding Flatten the proofed dough pieces and place them in a pie-plate ø 15-16 cm. Pipe 60 grams of Creme Patissier (filling 2) in the middle to approx. 3 cm from the edge of the dough. Place 3 rounded Almond Paste pieces on the Creme Patissier. Sprinkle the Almond Pieces along the Creme Patissier on the not yet decorated dough
Final proof Approx. 35 minutes
Baking Approx. 35 minutes at 240ºC
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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