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Matterhorn Quark Bread

Ingredients

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
Filling
Raisins 50% 5000 g
Apple Pieces 30% 3000 g
Cinnamon 3% 300 g
Decoration
Fondant 5% 500 g
Working method
Kneading 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 Dough pieces of 400 gram and rounding
Dough rest Approx. 20 minutes
Moulding Mould as a round loaf and place the dough pieces into a round baking tin (ø 16 cm)
Baking Approx. 45 minutes at 180ºC above temperature and 180°C below temperature
Finishing After cooling down dip the breads in the Fondant
 
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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