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Quark Bread

Ingredients

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
Filling
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

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