Cranberry Quarkbol
Ingredients
- 18.000 g Sonnet Variatiemix Kwark 180%
- 10.000 g Flour 100%
- 9.300 g Water approx. 93%
- 5.000 g Egg 50%
- 2.000 g Credi Crème Authentique 20%
- 1.000 g Liquishort Cake 10%
- 300 g Credi Compound Strawberry 3%
Filling:
- 5.000 g Cranberries 50%
- 2.500 g Sugarnibs P4 25%
Working method
- Mix all ingredients 5-7 minutes at first speed After kneading directly mix filling in.
- Dough temperature: approx. 20°C.
- Scale dough pieces: approx. 375 grams and rounding.
- Dough rest: approx. 20 minutes.
- Mould as a round loaf, stab crosswise and lay into a baking ring.
- Bake: approx. 40 minutes at 180ºC.
- Brush with melted butter and sprinkle with sugar.
