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Tutti Frutti (Denmark)


Flour 100% 10000 g
Proson Luxe au Beurre » 12% 1200 g
Fresh Yeast 5% 500 g
Sugar 5% 500 g
Proson Vruchten Citrus (fruit citrus) » 3% 300 g
Salt 1,5% 150 g
Proson XS (extra softness) » 1% 100 g
Water approx. 56% 5600 g
Florentine 25% 2500 g
Butter 25% 2500 g
Pastry creme 50% 5000 g
Mandarin extract % g
Pineaplle pieces % g
Orange pieces % g
Working method
Kneading Mix all ingredients into a well developed dough
Dough temperature Approx. 22ºC
Bulk proof Approx. 15 minutes
Moulding Roll the dough into a slice with a thicknees of approx. 2 mm and 25 cm long Spread the filling. Roll up and put into the tin
Cutting Cut the dough on a regular way
Final proof Approx. 40-45 minutes
Decorating Brush with egg wash Put on top some pineapple and orange pieces
Baking Approx. 15 minutes at 220ºC
Finishing Cover the top with apricot jelly
BRC Halal Kosher RSPO Skal

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