Orange Supra (Quark Buns)
Servings 0
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:
- 2000 g - 20% Fruitmix
- 3500 g - 35% Raisins
- 2000 g - 20% Dried Apricots Pieces (5 mm)
Working method
- Soak the dried apricots pieces in 10% of their own weight in water
- Mix all ingredients into a smooth and developed dough. Mixing time Dough temperature: approx. 5 minutes
- Dough temperature: Approx. 24ºC
- Scale: Approx. 2000 grams (30 pieces)
- Dough rest: Approx. 20 minutes
- Divide and don't round up. Put the dough pieces on baking sheets
- Baking: approx. 18 minutes at 180ºC
- After baking and cooling dip the buns in the orange fondant and apply some stripes white fondant at the corner
Notes
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly