Summary

Ingredients

• 500g flour
• 1 cube fresh yeast 42 g
• salt
• 1 egg (s)
• 75 grams sugar
• 65 ml oil
• 150 ml buttermilk
• 60 ml water, lukewarm
• 0.5 ½ lemon (s), the zest

For the filling:

• 250 g quark, (curd cheese)
• 1 egg yolk
• 80 g suar
• 1 packet vanilla sugar
• 0.5 ½ lemon (s), the zest
• 4 tablespoon cranberries
• rum
• Egg white, for brushing
• 3 tablespoon sugar / icing sugar mixture
• 0.3 teaspoon cinnamon

Print Recipe Pin Recipe

Instructions

1. Stir the yeast in the water until smooth, knead all ingredients to a smooth yeast dough - keep warm for approx. 45 min.
2. Cover the cranberries with rum and let them steep.
3. For the filling, mix the curd cheese, egg yolk, sugar and lemon juice together well.
4. Knead the dough on the floured board once and turn it into a roll. Divide into 20 pieces, shape the pieces into balls and let rise for about 10 minutes.
5. Then make indentations in each ball with the bottom of a glass.
6. Heat the oven to 160 ° circulating air (180 ° top / bottom heat).
7. Place the cakes on a baking sheet lined with baking paper, in the recess about ½ tablespoon. Pour the quark filling and top it with cranberries if you like. Brush the edge with egg white and sprinkle with the sugar mixture (with the help of a teaspoon).
8. Then bake for about 20 minutes.
9. These pastries taste best fresh.
10. Instead of cranberries, raisins or berries also taste fine, or leave them out completely.