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Spring Quark Bread


Flour 62.5% 6250 g
Sonnet Variatiemix Kwark » 37.5% 3750 g
QS Boterstol (Dutch Stollen) » 18.7% 1870 g
Butter 3.75% 375 g
Fresh Yeast 2.5% 250 g
Salt 1.5% 150 g
Egg 18.7% 1870 g
Water approx. 29% 2900 g
Orangeade 30% 3000 g
Dried Sour Cherries 50% 5000 g
Fondant % g
Working method
Kneading Mix all ingredients into a smooth and well developed dough. After kneading directly put mix filling in
Dough temperature Approx. 26ºC
Scale Approx. 1700 grams (30 pieces)
Dough rest Approx. 10 minutes
Dividing Divide and round up. Place 7 dough pieces in a round baking tin. Place the baking tins on baking sheets
Final proof Approx. 40 minutes
Baking Bake approx. 35 minutes at a temperature of 180ºC
Decorating After cooling down apply the fondant with a piping bag
BRC Halal Kosher RSPO Skal

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