Coffee Breads
Ingredients
- 10000 g Flour 100%
- 20000 g Sonnet Variatiemix Kwark 200%
- 5000 g Whole egg 50%
- 7700 g Water approx. 77%
Decoration::
- Honey or Date Syrup
- Fresh Dates (chopped)
Working method
- Mix all ingredients 5 - 7 minutes in low gear
- Dough temperature: approx. 20°C
- Dough rest: Approx. 20 minutes covered with plastic
- Roll out the dough into a sheet of approx. 6 mm thickness. Spread Honey or Date Syrup on the sheet and sprinkle with chopped Fresh Dates. Roll up and cut into slices of approx. 2 cm. Place the slices flat on with baking paper prepared baking sheets
- Baking: Approx. 30 minutes at 180°C
- Pull stripes with fondant on the cooled coffee breads
