Kwarkbol
Ingredients
- 10000 g - 100% Flour
- 20000 g - 200% Sonnet Variatiemix Kwark
- 1000 g - 10% Liquishort Cake
- 5000 g - 50% Eggs
- 7700 g - 77% Water approx.
Filling:
- 7500 g - 75% Raisins
Working method
- Mix all ingredients 5-7 minutes at first speed After kneading directly mix filling in
- Dough temperature: approx. 20ºC
- Scale: Dough pieces approx. 375 grams an rounding
- Dough rest: Approx. 20 minutes
- Mould as a round loaf Stab crosswise and lay into a baking ring
- Baking: Approx. 40 minutes at 180ºC
- Brush with melted butter and sprinkle with sugar
