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Vanilla Caramel (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 % g
Vanilla extract % g
Caramel pieces % g
P2 sugar % g
Working method
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 22ºC
Dough rest 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 caramel pieces and P2 sugar.
Baking Approx. 15 minutes at 220ºC
Finishing Cover the top with apricot jelly
BRC Halal Kosher RSPO Skal

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