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Apple Quark Bread

Ingredients

  • 20.000 g - 200% Sonnet Variatiemix Kwark
  • 10.000 g - 100% Flour
  • 1.000 g - 10% LiquiSon Short Cake
  • 5.000 g - 50% Eggs
  • 7.500 g - 75% Water approx.

Filling:

  • 6.100 g - 49% Apple pieces (fresh)
  • 6.100 g - 49% Raisins
  • 250 g - 2% Cinnamon

Filling Crème Pâtissiere:

Working method

  • Knead all ingredients into a dough and mix around 5 minutes.
  • Dough temperature: approx. 24ºC.
  • Scale: dough pieces of 350 gram and rounding.
  • Dough rest: approx. 15 minutes.
  • Mix the filling and make Crème Pâtissiere.
  • Roll out the dough about 3 mm thick. Apply 50 gram Crème Pâtissiere on the dough piece and spread over a 100 gram filling. Roll the dough piece and lay that in a round baking tin (diameter 20 cm). Pinch in the dough irregulary several times
  • Bake: approx. 40-45 minutes at 190ºC.
  • Brush with melted butter and sprinkle with caster sugar.

Notes

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