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Walnut Mocha Turban


Flour 50% 5000 g
Sonnetmix Inverno » 50% 5000 g
Fresh Yeast 8% 800 g
Mocha extract 3% 300 g
Water approx. 48% 4800 g
Raisins 30% 3000 g
Sugar Nibs P4 20% 2000 g
Cashew Nuts 20% 2000 g
Working method
Kneading Knead all ingredients into a smooth and well developed dough. After kneading directly put mix filling in
Dough temperature Approx. 26ºC
Scale Dough pieces approx. 700 gram for turban baking tin shape
Dough proof Approx. 20 minutes
Moulding Mould as a round loaf. Slightly flatten, put a hole in the center and place it directly in the turban baking tin
Final proof Approx. 40 minutes
Baking Approx. 40 minutes at 200ºC
Finishing For decoration sprinkle with icing sugar
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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