Jockels Quark – Yeast Rolls
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 cube yeast
- 1 teaspoon salt
- 1 teaspoon vanilla sugar
- 0.5 teaspoon ½ cardamom
- 75 grams sugar
- 125 ml milk, low-fat
- 125 g cream quark
- 45 g butter
- 1 egg (s)
- 500g flour
- 1 egg (s), beaten, for brushing
- Granulated sugar
Print Recipe
Pin Recipe Instructions
- First, I always dissolve the yeast with salt, vanilla and cardamom, it takes 5-10 minutes. Then I add sugar, cream quark, butter and the egg (preferably everything at room temperature) and then pour the heated milk over it and stir everything briefly with a small spoon. Then I add the flour and knead the dough for about 5 minutes. It can be a bit soft and sticky, then it will open even better. Then I let it rise either in a warm place (heating, microwave) for about 50 minutes or at room temperature for about 2 hours so that its volume is at least doubled. After rising, I knead it well for about 1 minute and put the entire dough on a lightly floured surface. The dough is now first divided by 3. These 3 parts are then halved again and the resulting pieces are each formed into 3 small rolls by grinding them. The finished buns are left to rise for about 15 minutes in a warm place. In the meantime you can preheat the oven to 200 ° C. Now all you have to do is brush the rolls with the beaten egg, sprinkle with granulated sugar and then cut them crosswise. Then it goes in the oven for about 15 minutes. They rise best in the oven if you make steam at the beginning (generate steam by pouring some water into the oven). Quark and quince jelly or other delicious jams taste particularly good on it. I usually freeze most of them straight away and then, if necessary, defrost them using the microwave (at 250 watts for about 2 minutes). They then taste like freshly baked. A pleasure at any time of the day or night!
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