Our Featured Recipes

Ready your chef's hat as we bring you easy-to-bake recipes of classic breads, cakes & pastries from different areas of the globe. Let these inspire you to improve your craft and take your baking expertise to the next level.

Have a recipe you want to share? Email us at info@sonlie.com and we just might feature your amazing recipe on our website and Facebook page.


Chocolate Ensaymada


600g – All Purpose Flour
200g – Cake Flour / Soft Flour
150g – Refined Sugar
13g – Rock Salt
50g – Milk Powder
4g – Magimix Yellow
7g – SAF-Instant Gold
100g – Whole Eggs
150g – Egg Yolk
90g – Unsalted Butter
325g – Water
6g – Orangella



650g – Nugotin Chocolate Hazelnut


30g – Cristaline Clear
150g – Mohrenglanz Dark
50g – Bianca Snow Powder


  1. Mix the dough for 15 – 17 minutes, then rest for 20 minutes.
  2. Cut the dough into 50g.
  3. Proof and bake at 180°C for 13 to 15 minutes.
  4. Cool down then put Cristaline next the Morenglanz and last dusting of Bianca Snow Powder.