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Apple Quark Bread


Flour 100% 10000 g
Sonnet Variatiemix Kwark » 200% 20000 g
Liquison Short Cake 10% 1000 g
Eggs 50% 5000 g
Water approx. 75% 7500 g
Apple pieces (fresh) 49% 6100 g
Raisins 49% 6100 g
Cinnamon 2% 250 g
Filling Crème Pâtissier
Crème Pâtissier 100% 6200 g
Working method
Kneading Knead all ingredients into a dough. Mixing time around 5 minutes
Dough temperature Approx. 24ºC
Scale Dough pieces of 350 gram and rounding
Dough rest Approx. 15 minutes
Processing Mix the filling and make Crème Pâtissier
Moulding Roll out the dough about 3 mm thick. Apply 50 gram Crème Pâtissier on the dough piece and spread over a 100 gram filling. Light roll the dough piece and lay that in a round baking tin (diameter 20 cm). Pinch in the dough irregulary several times
Baking Approx. 40-45 minutes at 190ºC
Finishing Finishing with melted butter and caster sugar
Extra information
Remarks For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly
BRC Halal Kosher RSPO Skal

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