Keyword search:
Find recipe:
Find recipe:
-
Tin bread (open & closed)
-
Crispy bread (rolls)
-
Bloomers
-
Soft rolls and buns
-
Viennoiserie
-
Breads of the world
-
Sonneveld specialties
-
Bread snacks
-
Pastry / Cakes
-
Pre-ferment
-
Fruit breads
-
Clean Label
Find recipes by product:
Walnuts Bun
Ingredients
| 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 |
| Filling | ||
| 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 |
