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Speculoos Quark Bread


Flour 100% 10000 g
Sonnet Variatiemix Kwark » 200% 20000 g
Liquison Short Cake 15% 1500 g
Eggs 50% 5000 g
Speculaas Herbs 5% 500 g
Water approx. 70% 7000 g
Raisins 35% 3500 g
Sugar Nibs P2 20% 2000 g
Almondsplit 20% 2000 g
Almondsplit % g
Working method
Kneading Knead all ingredients into a dough. Mixing time: approx. 5 minutes. After kneading directly mix filling in
Dough temperature Approx. 20ºC
Scale Dough pieces approx. 375 grams and rouding
Dough rest Approx. 20 minutes
Moulding Round up the dough pieces smoothly again. Brush with eggwash and roll the dough pieces through the almondsplit. Deeply incise once and place it on a aluminum pie plate
Baking Approx. 40 minutes at 180ºC
Baking in rotation oven Approx. 40 minutes at 160ºC
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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