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Mini Quark Buns

Ingredients

Flour 100% 10000 g
Sonnet Variatiemix Kwark » 200% 20000 g
Liquison Short Cake 10% 1000 g
Eggs 50% 5000 g
Water 77% 7700 g
Filling
Raisins 75% 7500 g
Working method
Kneading Mix all ingredients into a smooth and developed dough. Mixing time: approx. 5 minutes. After kneading directly mix in the filling
Dough temperature Approx. 24ºC
Scale Approx. 1950 gram (30 pieces)
Dough rest Approx. 15 minutes
Dividing Divide and round up. Place the dough pieces on baking sheets, deeply incise each dough piece once
Baking Approx. 15 minutes at 200ºC upper temperature and 170ºC lower temperature
Finishing Directly after baking brush with melted butter and sprinkle with cane 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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