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TV-Sticks Sweet (Soft)


Flour 100% 10000 g
QS Boterstol (Dutch Stollen) » 15% 1500 g
Proson Luxe au Beurre » 15% 1500 g
Fresh Yeast 9% 900 g
Salt 1,5% 150 g
Water approx. 55% 5500 g
Sugar Nibs P2 40% 4000 g
Raisins 60% 6000 g
Working method
Kneading Mix all ingredients into a dough which is not well developed. After kneading directly mix fillingin
Dough temperature Approx. 24ºC
Dough proof Mould the dough into a square for roll out and give it proofing time for approx. 10 minutes
Moulding Roll out the dough to 10 mm thickness and cut strips of 15 x 2,5 cm and brush it with eggwash. Place the dough pieces on baking sheets
Final proof Approx. 50 minutes
Baking Approx. 8 minutes at 260ºC.
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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