Nonnevotten - Crème Sonnomel and QS Boterstol (Dutch Stollen)
Ingredients
- 10000 g - 100% Flour (high-protein)
- 1200 g - 12% Crème Sonnomel
- 800 g - 8% QS Boterstol (Dutch Stollen)
- 600 g - 6% Yeast
- 150 g -1.5% Salt
- 1000 g - 10% Eggs
- 4500 g - 45% Water approx.
Working method
- Knead all ingredients into a smooth and well developed dough
- Dough temperature: approx. 27ºC
- Scale: approx. 1550 gram (30 pieces)
- Dough proof: Approx. 15 minutes
- Divide and round up
- Allow the buns to rise and roll out into a twist of approx. 35 cm. After that braid the twist in a form of a ring shape bun. Whose twist ends are poking out of the ring with 1 or 2 centimeters. The cross-section is approximately 6 cm
- Final proof: Approx. 60 minutes
- Baking: Approx. 2 x 3 minutes in oil temperature 180°C
- After baking allow it to drain out well. Sprinkle with cinnamonsugar
The cake is very old, because it was offered to the French commanders who wanted to occupy the city of Sittard in 1676. Where the name 'nonnevot' actually comes from is not clear, because there are several explanations for this remarkable name in circulation
