Matterhorn Quark Bread
Ingredients
- 10000 g - 100% Flour
- 20000 g - 200% Sonnet Variatiemix Kwark
- 1000 g - 10% LiquiSon Short Cake
- 5000 g - 50% Eggs
- 7500 g - 75% Water approx.
Filling:
- 5000 g - 50% Raisins
- 3000 g - 30% Apple Pieces
- 300 g - 3% Cinnamon
Decoration:
- 500 g - 5% Fondant
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: Dough pieces of 400 gram and rounding
- Mould as a round loaf and place the dough pieces into a round baking tin (ø 16 cm)
- Baking: Approx. 45 minutes at 180ºC above temperature and 180°C below temperature
- After cooling down dip the breads in the Fondant
- Dough rest: Approx. 20 minutes
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly
