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kwarkbol
Ingredients
| Flour | 100% | 10000 g |
| Sonnet Variatiemix Kwark » | 200% | 20000 g |
| Liquishort Cake | 10% | 1000 g |
| Eggs | 50% | 5000 g |
| Water approx. | 77% | 7700 g |
| Filling | ||
| Raisins | 75% | 7500 g |
| Working method | |
| Kneading | Mix all ingredients 5-7 minutes at first speed |
| Dough temperature | Approx. 20ºC |
| Scale | Approx. 375 grams |
| Dough rest | Approx. 20 minutes |
| Processing | Round up the dough pieces |
| Cutting | Cut crosswise and lay into a baking ring |
| Baking | Approx. 40 minutes at 180ºC |
| Finishing | Stroke with butter and sprinkle with sugar |
