Spring Quark Bread
Ingredients
- 6250 g - 62.5% Flour
- 1870 g - 18.7% QS Boterstol (Dutch Stollen)
- 375 g - 3.75% Butter
- 250 g - 2.5% Fresh Yeast
- 150 g - 1.5% Salt
- 1870 g - 18.7% Egg
- 2900 g - 29% Water approx.
Filling:
- 3000 g - 30% Orangeade
- 5000 g - 50% Dried Sour Cherries
Decoration:
- Fondant
Working method
- 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
- 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
- Bake approx. 35 minutes at a temperature of 180ºC
- After cooling down apply the fondant with a piping bag