Mini Quark Buns Speculoos
Ingredients

Flour | 100% | 10000 g |
Sonnet Variatiemix Kwark » | 200% | 20000 g |
Liquison Short Cake | 15% | 1500 g |
Dutch Speculoos Herbs | 5% | 500 g |
Eggs | 50% | 5000 g |
Water approx. | 82% | 8200 g |
Filling | ||
Raisins | 35% | 3500 g |
Sugar Nibs P2 | 20% | 2000 g |
Almonds (Split) | 20% | 2000 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. 20ºC |
Scale | Approx. 1950 gram (30 pieces) |
Dough rest | Approx. 15 minutes |
Dividing | Divide and round up. Place the dough pieces on the baking sheets and deeply incise each dough piece once |
Baking | Approx. 15 minutes at 230ºC above temperature and 210ºC below temperature |
Extra information | |
Remarks | For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly |