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Square Chocolate Coffee Cakes (Belgian)


Flour 100% 10000 g
Sugar 10% 1000 g
Proson Luxe au Beurre » 8-10% 800-1000 g
Fresh Yeast 6% 600 g
Egg 5% 500 g
Salt 2% 200 g
Water approx. 44% 4400 g
Butter for laminating 30% 3000 g
Chocolate 10% 1000 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 22ºC
Scale Dough pieces of approx. 3500 grams
Laminate Fold the butter plastically before folding Laminate it, fold in once in three (1 x 4) Let the dough rest in the refrigerator After 15 minutes laminate it again, fold it twice in three (2 x 3) Let the dough rest again in the refrigerator
Processing Roll the dough into a slice with a thicknees of approx. 5.5 mm Cut into squares of 7 x 7 cm (weight approx. 120 grams) Place the dough pieces on baking sheets
Final proof Approx. 60 minutes
Baking Approx. 15 minutes at 230ºC with steam
Finishing Cover with chocolate
Extra information
BRC Halal Kosher RSPO Skal

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