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Speculoos Quark Bread

Ingredients

  • 10000 g - 100% Flour
  • 20000 g - 200% Sonnet Variatiemix Kwark
  • 1500 g - 15% LiquiSon Short Cake
  • 5000 g - 50% Eggs
  • 500 g - 5% Speculaas Herbs
  • 7000 g - 70% Water approx.

Filling:

  • 3500 g - 35% Raisins
  • 2000 g - 20% Sugar Nibs P2
  • 2000 g - 20% Almondsplit

Decoration:

  • Almondsplit

Working method

  • 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
  • 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
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly