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Nutty Sushi

8 Sep 2021



Toast Bread


Working Method

Toast Bread

  • Mix all the ingredients for 3 min. at slow speed, then 6 min. at fast speed.
  • Dough temperature: 26°C.
  • A bulk fermentation of 10 min.
  • Scale 250 g.
  • Intermediate proof of 10 min.
  • Make up as for regular toast bread.
  • Final fermentation for ± 60 min. at 30°C with 85% R.H.
  • Bake for ± 22 min. at 235 °C.


Take a pancake and cut it into the shape of the toast bread. Spread Carat Nuxel Hazelnut on top.

Put on top a slice of bread and spread Carat Nuxel Hazelnut on it. Roll up and cut as Sushi.