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Spring Splendor


Flour 50% 5000 g
Sonnetmix Inverno » 50% 5000 g
Fresh Yeast 6% 600 g
Cocoa Powder 2% 200 g
Water approx. 53% 5300 g
Filling 1
Chocodrups (for use in baked products) 30% 3000 g
Walnuts 30% 3000 g
Filling 2
Almond Paste 36% 3600 g
Working method
Scale Scale the Almond Paste in pieces of approx. 100 gram and roll them so that they can be fold into the dough
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. 600 gram and rounding
Dough proof Approx. 20 minutes
Moulding Mould as a long loaf and fold an piece of Almond Past in. Place the dough pieces close to each other on a baking sheet
Final proof Approx. 40 minutes
Baking Approx. 45 minutes at 200ºC
Finishing Brush directly after baking with melted butter. After cooling down sprinkle with icing sugar
BRC Halal Kosher RSPO Skal

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