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Sweet Laminated

Ingredients

Flour 100% 10000 g
Levelesmix edes 15% 1500 g
Fresh Yeast 2-3% 200-300 g
Water approx. 48-53% 4800-5300 g
Filling
Margarine for laminating 20% 2000 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 5-12ºC
Laminate Fold the butter plastically before folding Laminate it, fold in once in three (1 x 3) Let the dough rest in the refrigerator After 15 minutes laminate it again, fold it once in three (1 x 3) Let the dough rest again in the refrigerator
Dough rest Approx. 10 minutes.
Moulding Variable shapes and fillings
Final proof Approx. 30-60 minutes
Baking Approx. 10-14 minutes at 230-260ºC
BRC Halal Kosher RSPO Skal

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