Curd Braid
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500g flour
- 250 g quark
- 10 tablespoon milk
- 10 tablespoon oil
- 1 egg (s)
- 50 grams sugar
- 1 pinch (s) salt
- 1 packet baking powder
- possibly egg yolk or water for brushing
Print Recipe
Pin Recipe Instructions
- Put everything together in a bowl and stir vigorously with the mixer until you get a nice, smooth dough. If necessary, add a little more oil or flour to achieve the desired consistency. Divide the dough into 3 equal parts and shape each part into a long roll.
- Lay the rolls next to each other, press all three rolls together at the top and then braid until it no longer works. Place the braid (if you want, you can also form two small braids) on a baking sheet lined with baking paper. If desired, it can be brushed with a little egg yolk or water, but I always leave it out.
- Bake in the preheated oven at 180 - 200 ° C for about 20 minutes until golden brown. The braid tastes best when warm with butter. With a little less sugar, it is also very suitable for hearty toppings. If you like, you can also form rolls from the dough (the baking time is then a little shorter).
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