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Winter Bells


Flour 100% 10000 g
QS Boterstol (Dutch Stollen) » 30% 3000 g
Fresh Yeast 10% 1000 g
Salt 2% 200 g
Dutch \\\\\\\\\\\\\\\"Speculaas\\\\\\\\\\\\\\\" he 2% 200 g
Water approx. 60% 6000 g
Filling 1
Raisins 50% 5000 g
Pearl Sugar P2 10% 1000 g
Filling 2
Frangipane 40% 4000 g
Decoration: Speculaas butter c
Butter 24% 1200 g
Sugar 24% 1200 g
Flour 49% 2450 g
herbs 2% 100 g
Salt 1% 50 g
Working method
Kneading Knead all ingredients into a smooth and well developed. Add the first filling and mix this filling carefully into the dough.
Dough temperature Approx. 26ºC
Scale Dough pieces approx. 1250 gram and form a square to roll
Dough proof Approx. 15 minutes
Processing Make the frangipane and the Speculaas butter crumbs
Moulding Roll the first piece of dough to 3,5 mm thick and lay that on a high edges baking sheet (60 x 40 cm). Pipe on that a track the Frangipane (400 grams) in an longitudinal direction and approximately 9 cm from each other. Roll the second piece of dough roll to 3.5 mm thick and layed that on top of the dough piece with Frangipane
Final proof Approx. 65 minutes
Decorating Sprinkle just for baking 600 grams speculaas butter crumbs on the top sheet of the dough
Baking Approx. 40-45 minutes at 200ºC
Finishing Let it cool for a day and cut the next day (9 x 5,5 cm)
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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