Angie`s Easter Braid Made from Quark – Yeast Dough
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 16) |
Ingredients
- 300 grams flour
- 0.5 ½ cube yeast, fresh
- 60 ml milk, lukewarm
- 60 g suar
- 70 g butter, soft
- 1 egg (s)
- 250 g quark, lean, drain well at room temperature
- 0.5 teaspoon ½ lemon (s) - zest, grated, untreated fruit
- 0.5 teaspoon ½ salt
- 200 g raisins
- 1 egg (s), including the yolk
- 40 g almond (s), sliced
- Orange peel
- Lemon peel
- Almond (s) or
- nuts
- Chocolate (all chopped in any selection)
Print Recipe
Pin Recipe Instructions
- Dissolve the crumbled yeast with 1 teaspoon sugar in the lukewarm milk. Put two thirds of the sifted flour in a bowl, make a well, pour in the yeast milk and cover with flour. Cover and let rise for 15 minutes.
- Spread the sugar, softened butter, room-warm, drained quark, egg, lemon zest and salt around the edge of the yeast well. Mix everything vigorously with the mixing spoon or dough hook of the machine until the dough bubbles and separates from the bowl.
- Knead in the rest of the flour so that a smooth dough is formed, finally the dried fruits and almonds or nuts.
- Cover and let rise in a warm place until the volume doubles (45 - 60 min).
- Divide the dough into three parts, shape it into approx. 40 cm long rolls and braid it, fold it up into a wreath if you like and place it on a baking sheet lined with baking paper.
- Let rise for another 20-30 minutes until it doubles. Then brush with beaten egg yolk and sprinkle with almond leaves. Bake in the preheated oven at 200 degrees on the 2nd rack from the bottom for 30 - 40 minutes, cover with parchment paper if necessary.
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