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Sugar Bread (Belgian)


Flour (High-Protein) 100% 10000 g
Proson Luxe au Beurre » 12% 1200 g
Yeast 6% 600 g
Salt 1,7% 170 g
Water approx. 54% 5400 g
Sugar Nibs P4 40% 4000 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 Dough pieces approx. 300 grams and rounding
Dough proof Approx. 20 minutes
Moulding Mould as a round loaf and place the dough pieces on round lubricated aluminum pie-plates. Brush with egg wash if desired
Final proof Approx. 60 minutes
Decorating Just before baking incise if desired
Baking Approx. 25 minutes at 210ºC
BRC Halal Kosher RSPO Skal

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