My Sonneveld
Register Log in 

Log in

// Home / Recipes / Quark Bread

Quark Bread


Flour 100% 10000 g
Sonnet Variatiemix Kwark » 200% 20000 g
Liquison Short Cake 10% 1000 g
Eggs 50% 5000 g
Water approx. 77% 7700 g
Raisins 75% 7500 g
Working method
Kneading Mix all ingredients into a well developed dough Mixing time: approx. 5 minutes After that mix filling immediately into the dough
Dough temperature Approx. 20ºC
Scale Approx. 375 grams and roll out
Dough proof Approx. 20 minutes
Processing Round doughpieces, cross-cut each deeply and place it in the baking ring
Baking Insert Oven: 40 minutes at 180ºC Rotary oven: 40 minutes at 160ºC
Finishing After baking, cover with dairy butter and sprinkle with caster sugar
BRC Halal Kosher RSPO Skal

This website uses cookies. Why? Click here for more information. Close