Orange Supra (Quark Buns)
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 | ||
Fruitmix | 20% | 2000 g |
Raisins | 35% | 3500 g |
Dried Apricots Pieces (5 mm) | 20% | 2000 g |
Working method | |
Soaking | Soak the dried apricots pieces in 10% of their own weight in water |
Kneading | Mix all ingredients into a smooth and developed dough. Mixing time approx. 5 minutes |
Dough temperature | Approx. 24ºC |
Scale | Approx. 2000 grams (30 pieces) |
Dough rest | Approx. 20 minutes |
Dividing | Divide and don\'t round up. Put the dough pieces on baking sheets |
Baking | Approx. 18 minutes at 180ºC |
Finishing | After baking and cooling dip the buns in the orange fondant and apply some stripes white fondant at the corner |
Extra information | |
Remarks | For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly |