Buchteln with Quark Filling
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the yeast dough:
- 250 g flour
- 0.5 ½ cube yeast
- 125 ml milk
- 20 g butter
- 0.75 teaspoon ¾ sweetener
- 1 egg (s)
- 1 pinch (s) salt
For the filling:
- 65 g low-fat quark
- 0.5 tablespoon ½ raisins
- 0.5 teaspoon ½ sweetener
- 0.5 ½ egg (s)
- 0.5 tablespoon ½ cornstarch
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Put the flour in a bowl, make a well and add the yeast and warm milk. Sprinkle some flour over it and let the dough rise for 15 minutes in a warm place. Then add butter, sweetener, egg and salt and beat everything to a smooth yeast dough, then let rise again for 15 minutes. Divide the dough into balls the size of table tennis.
- For the filling, mix the quark with the raisins, sweetener, egg and cornstarch, put some of it in the middle of the dough pieces and shape them into balls.
- Grease a rectangular baking dish, turn the dough balls in it, put them loosely together and let rise for another 15-20 minutes. Bake in a preheated oven at 220 ° C for 25-35 minutes until golden yellow.
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