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Flour (Protein) 50% 5000 g
Sonnetmix Inverno » 50% 5000 g
Fresh Yeast 8% 800 g
Mocha extract 3% 300 g
Water approx. 48% 4800 g
Filling 1
Currants 10% 1000 g
Cinnamon Granules 20% 2000 g
Raisins 40% 4000 g
Burnished Hazelnuts 10% 1000 g
Filling 2
Almond Paste K&K 100% 8660 g
Almond Sticks 34,7% 3470 g
Florentiner powder 8,7% 870 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 25ºC
Scale Weight immediately, 1100 gram (30 pieces)
Dough proof Approx. 10 minutes
Dividing Divide and round up
Moulding After approx. 5 minutes roll the dough pieces into round slices about 3 mm thick. Place the half of the dough slices on baking sheets and spread approx. 20 gram of almond paste on it. Moisten the dough slices, lay the second layer and press down slightly. Brush with egg wash
Decorating Decorate with almond sticks
Final proof Approx. 60 minutes
Baking Approx. 9 minutes at 220-230ºC
Decorating Sprinkle with Florentiner powder immediately after baking
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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