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Small Quark Buns


Flour (High-protein) 100% 10000 g
Sonnet Variatiemix Kwark » 200% 20000 g
Eggs 50% 5000 g
Water approx. 77% 7700 g
Raisins 75% 7500 g
Working method
Kneading Mix all ingredients into a smooth and developed dough. Mixing time: approx. 5 minutes. After kneading directly mix filling in
Dough temperature Approx. 24ºC.
Scale Approx. 1800 gram (30 pieces)
Dough rest Approx 20 minutes
Dividing Only divide the dough piece and place the dough pieces on baking sheets
Baking Approx. For 15 minutes at 200ºC
Finishing After baking, cover it with melted butter and sprinkle with granulated sugar
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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