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Mini Quark Buns Speculoos


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
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
BRC Halal Kosher RSPO Skal

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