Summary

Ingredients

• 500g flour
• 1 pack dry yeast
• 125 g suar
• 1 pinch (s) salt
• 1 teaspoon lemon peel, grated, organic
• 1 egg (s)
• 75 g mararine
• 100 ml milk
• 250 g low-fat quark
• 1 egg yolk
• 1 tablespoon milk
• Almond (s), sliced, or sugar granulated

Print Recipe Pin Recipe

Instructions

1. Put the flour in a large bowl and mix with the dry yeast. Add the sugar, salt, lemon zest and the egg.
2. Heat the margarine together with the milk in a small saucepan until the margarine has melted. Take the pan off the stove and stir in the quark until a creamy mixture is formed. Pour the lukewarm quark-margarine mixture into the bowl with the remaining ingredients and knead everything into a smooth dough using the dough hook of the hand mixer or the food processor. Cover the bowl with a damp cloth and let rise in a warm place until the volume of the dough has doubled (approx. 45 - 60 minutes, depending on the heat).
3. Remove the dough from the bowl and knead again on a lightly floured work surface. Then divide it into three equal pieces and shape them into long, approx. 4 cm thick rolls. Braid the rolls into a braid. Place this on a baking sheet lined with baking paper or in a long loaf pan (45 cm). Cover with a damp cloth and let rise for another 15 minutes.
4. In the meantime, preheat the oven to 200 degrees (convection 180 degrees). Before baking, brush the plait with the egg yolk mixed with the milk. Sprinkle with granulated sugar or sliced almonds as desired and bake for 30 - 40 minutes (do a stick test - takes a little longer in the loaf pan!).
5. If the braid is quite brown after 15 minutes, cover with aluminum foil and finish baking.
6. Tip:
7. The braid also tastes very good with raisins, of course.