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Walnuts Bun


Flour 100% 10000 g
QS Melkbollen (Milky Buns) » 20% 2000 g
Fresh Yeast 6% 600 g
Salt 1,5% 150 g
Water approx. 57% 5700 g
Broken Walnuts 30% 3000 g
Working method
Kneading Knead all ingredients into a smooth and well developed dough. After kneading mix in the filling
Dough temperature Approx. 26ºC
Scale Approx. 1750 gram (30 pieces)
Dough proof Approx. 15 minutes
Dividing Divide and round up. Place the dough pieces on baking sheets
Final proof Approx. 80 minutes
Baking Approx. 9 minutes at 250ºC
Extra information
Remarks Soak the broken walnuts in water for better softness in the baked product
BRC Halal Kosher RSPO Skal

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