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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 After kneading directly mix filling in
Dough temperature Approx. 20ºC
Scale Dough pieces approx. 375 grams an rounding
Dough rest Approx. 20 minutes
Moulding Mould as a round loaf Stab crosswise and lay into a baking ring
Baking Approx. 40 minutes at 180ºC
Finishing Brush with melted butter and sprinkle with sugar
BRC Halal Kosher RSPO Skal

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