Mini Quark Buns
Ingredients
- 10000 g - 100% Flour
- 20000 g - 200% Sonnet Variatiemix Kwark
- 1000 g -10% LiquiSon Short Cake
- 5000 g - 50% Eggs
- 7700 g - 77% Water
Filling:
- 7500 g - 75% Raisins
Working method
- Mix all ingredients into a smooth and developed dough. Mixing time: approx. 5 minutes. After kneading directly mix in the filling
- Dough temperature: approx. 24ºC
- Divide and round up. Place the dough pieces on baking sheets, deeply incise each dough piece once
- Dough rest: Approx. 15 minutes
- Baking: Approx. 15 minutes at 200ºC upper temperature and 170ºC lower temperature
- Directly after baking brush with melted butter and sprinkle with cane sugar
- Approx. 1950 gram (30 pieces)
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly
