Name: Spring Quark Bread
Ingredients: 6250 g - 62.5% Flour; 1870 g - 18.7% QS Boterstol (Dutch Stollen); 375 g - 3.75% Butter; 250 g - 2.5% Fresh Yeast; 150 g - 1.5% Salt; 1870 g - 18.7% Egg; 2900 g - 29% Water approx.; 3000 g - 30% Orangeade; 5000 g - 50% Dried Sour Cherries; Fondant

Spring Quark Bread

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Ingredients Method

Ingredients

6250 g - 62.5% Flour
1870 g - 18.7% QS Boterstol (Dutch Stollen)
375 g - 3.75% Butter
250 g - 2.5% Fresh Yeast
150 g - 1.5% Salt
1870 g - 18.7% Egg
2900 g - 29% Water approx.

Filling:

3000 g - 30% Orangeade
5000 g - 50% Dried Sour Cherries

Decoration:

Fondant

Method

Mix all ingredients into a smooth and well developed dough. After kneading directly put mix filling in
Dough temperature: approx. 26ºC
Scale: approx. 1700 grams (30 pieces)
Dough rest: Approx. 10 minutes
Divide and round up. Place 7 dough pieces in a round baking tin. Place the baking tins on baking sheets
Final proof: Approx. 40 minutes
Bake approx. 35 minutes at a temperature of 180ºC
After cooling down apply the fondant with a piping bag