Buttermilk – Quark – Braid
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g quark (low-fat quark)
- 10 tablespoon buttermilk
- 9 tablespoon oil
- 75 grams sugar
- 1 point vanilla sugar
- 0.5 ½ lemon (s), grated zest
- 1 pinch (s) salt
- 450 g flour
- 1 ½ point baking powder
- 30 g almond (s), flakes
- 1 egg yolk
- Flour, for the work surface
Print Recipe
Pin Recipe Instructions
- Mix the quark, 9 tablespoon buttermilk, oil, 75 g sugar, vanilla sugar, lemon zest and a pinch of salt.
- Mix flour and baking powder, stir in approx. 1/3; Knead in the remaining flour.
- Quarter the dough and roll it into 40-45 cm long strands. Place them side by side and pinch one end. Braid the strands into a braid by placing both outer strands over the two middle strands and then crossing them. Press the ends of the strand together and fold in downwards.
- Place the braid on a baking sheet lined with baking paper and bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C) for 15-20 minutes.
- Mix the egg yolks, a pinch of salt and 1 tablespoon buttermilk together. Brush the braid with it and sprinkle with almonds.
- Then bake at 175 ° C (convection: 150 ° C) for another 15-20 minutes.
- We recommend a homemade jam or, if there are fresh strawberries, strawberry puree.
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