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Apple Quark Bread

Ingredients

  • 10000 g - 100% Flour
  • 20000 g - 200% Sonnet Variatiemix Kwark
  • 1000 g - 10% LiquiSon Short Cake
  • 5000 g - 50% Eggs
  • 7500 g - 75% Water approx.

Filling:

  • 6100 g - 49% Apple pieces (fresh)
  • 6100 g - 49% Raisins
  • 250 g - 2% Cinnamon

Filling Crème Pâtissier:

  • 6200 g - 100% Crème Pâtissier

Working method

  • 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
  • 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 with melted butter and caster sugar
  • Mix the filling and make Crème Pâtissier
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly