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Flour (Type 550) 100% 10000 g
QS Boterstol (Dutch Stollen) » 30% 3000 g
Fresh Yeast 8% 800 g
Salt 1,5% 150 g
Water approx. 63% 6300 g
Sugar Nibs P2 % g
Working method
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 26°C
Scale Approx. 2250 grams (30 pieces) so it can be divided with the machine (3 braid is then 450 grams) (4 braid is then 600 grams)
Moulding After dividing roll braids in stages on length As desired make 3 or 4 braid
Decorating Just before baking brush with egg wash and sprinkle with Sugar Nibs P2
Baking Approx. 35 minutes at 170°C with steam Open steam slide in time
BRC Halal Kosher RSPO Skal

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