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Small Quark Buns

Ingredients

  • 10000 g - 100% Flour (High-protein)
  • 20000 g - 200% Sonnet Variatiemix Kwark
  • 5000 g - 50% Eggs
  • 7700 g - 77% Water approx.

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 filling in
  • Dough temperature: approx. 24ºC.
  • Scale: approx. 1800 gram (30 pieces)
  • Only divide the dough piece and place the dough pieces on baking sheets
  • Baking: Approx. For 15 minutes at 200ºC
  • After baking, cover it with melted butter and sprinkle with granulated sugar
  • Dough rest: Approx 20 minutes
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly