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Orange Supra (Quark Buns)


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
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
BRC Halal Kosher RSPO Skal

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