Mini Quark Buns Speculoos
Servings 0
Ingredients
- 10000 g - 100% Flour
- 20000 g - 200% Sonnet Variatiemix Kwark
- 1500 g - 15% LiquiSon Short Cake
- 500 g - 5% Dutch Speculoos Herbs
- 5000 g - 50% Eggs
- 8200 g - 82% Water approx.
Filling:
- 3500 g - 35% Raisins
- 2000 g - 20% Sugar Nibs P2
- 2000 g - 20% Almonds (Split)
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. 20ºC
- Scale: approx. 1950 gram (30 pieces)
- Dough rest: Approx. 15 minutes
- Baking: Approx. 15 minutes at 230ºC above temperature and 210ºC below temperature
- Divide and round up. Place the dough pieces on the baking sheets and deeply incise each dough piece once
Notes
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly