Small Quark Buns
Ingredients
- 10000 g - 100% Flour (High-protein)
- 20000 g - 200% Sonnet Variatiemix Kwark
- 5000 g - 50% Eggs
- 7700 g - 77% Water approx.
Filling :
- 7500 g - 75% Raisins
Working method
- Mix all ingredients into a smooth and developed dough. Mixing time: approx. 5 minutes. After kneading directly mix filling in
- Dough temperature: approx. 24ºC.
- Scale: approx. 1800 gram (30 pieces)
- Only divide the dough piece and place the dough pieces on baking sheets
- Baking: Approx. For 15 minutes at 200ºC
- After baking, cover it with melted butter and sprinkle with granulated sugar
- Dough rest: Approx 20 minutes
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly
