Print Recipe

Chocolate and nut pie

Ingredients for sugarloaf dough:
1.000 gr Flour (protein rich) 100%
200 gr Damco dough conditioner with butter 20%
100 gr Damco paste bread improver 10%
60 gr Yeast 6%
20 gr Salt 2%
ca. 520 gr Water 52%
     
Ingredients for chocolate dough:
1.000 gr Flour (protein rich) 100%
200 gr Damco dough conditioner with butter 20%
100 gr Damco paste bread improver  10%
50 gr Cocoa powder 5%
60 gr Sugar 6%
80 gr Yeast 8%
20 gr Salt 2%
ca. 540 gr Water 54%
     
Filling 1:
1.200 gr Damco hazelnut filling
110 gr Water
     
Filling 2:
415 gr Sugar nibs P4
415 gr Mixed nuts
285 gr Chocolate drops
185 gr Orange peel 4x4

 

 

 

 

 

 

 

 

 

 

 

 

Method:
For the sugarloaf dough: mix all the ingredients together and knead well to create a supple dough. After kneading, place the dough in the refrigerator.
For the chocolate dough: mix all the ingredients together and knead the dough well to create a supple dough. Remove the sugarloaf dough from the refrigerator and divide into 145 g pieces and shape into balls. Allow to rise for 15 minutes. Divide the chocolate dough into 155 g pieces, shape into balls and allow to rise for 10 minutes. Roll all the balls to 1.5 mm thickness (for 1 bread roll use 2 colours). Brush the sugarloaf natural dough with 100 g filling 1 and sprinkle 100 g filling 2 over it. Place the chocolate dough over the decorated slice and roll it up. Make irregular cuts in the rolled up ball and place on a round pie plate of 16 cm Ø and 4.5 cm high. Allow the bread to rise again for 90 minutes and ensure the pie plate is fully covered with the dough. After baking, decorate with clarified butter.

Baking time: 25 mins
Baking temp.: 210°C
Quantity: 13 pieces 

Ingredients

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