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Winter Wealth with Almond Paste


Flour 50% 5000g
Sonnetmix Inverno » 50% 5000g
Fresh Yeast 8% 800g
Mocha extract 3% 300g
Water approx. 48% 4800g
Filling 1
Sugar Nibs P4 20% 2000 g
Raisins 30% 3000 g
Cashew Nuts 20% 2000 g
Filling 2
Almond paste and Caramel Nuts paste 38% 3800 g
Working method
Kneading Knead all ingredients into a smooth and well developed dough. Directly add filling number 1
Dough temperature Approx. 26ºC
Scale Dough pieces approx. 600 gram and rounding
Dough proof Approx. 20 minutes
Moulding Mould as a long loaf but fold 100 grams of almond paste in. Place the dough pieces close together on a baking sheet, so that the breads bake against each other
Final proof Approx. 40 minutes
Baking Approx. 45 minutes at 200ºC
Finishing Wash directly after baking with melted butter
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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