Speculoos Quark Bread
Servings 0
Ingredients
- 10000 g - 100% Flour
- 20000 g - 200% Sonnet Variatiemix Kwark
- 1500 g - 15% LiquiSon Short Cake
- 5000 g - 50% Eggs
- 500 g - 5% Speculaas Herbs
- 7000 g - 70% Water approx.
Filling:
- 3500 g - 35% Raisins
- 2000 g - 20% Sugar Nibs P2
- 2000 g - 20% Almondsplit
Decoration:
- Almondsplit
Working method
- Knead all ingredients into a dough. Mixing time: approx. 5 minutes. After kneading directly mix filling in
- Dough temperature: approx. 20ºC
- Scale: Dough pieces approx. 375 grams and rouding
- Dough rest: Approx. 20 minutes
- Round up the dough pieces smoothly again. Brush with eggwash and roll the dough pieces through the almondsplit. Deeply incise once and place it on a aluminum pie plate
- Baking: Approx. 40 minutes at 180ºC
- Baking in rotation oven: Approx. 40 minutes at 160ºC
Notes
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly