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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 |
