Summary

Ingredients

For the yeast dough:

• 300 g wheat flour
• 20 g yeast, fresh OR:
• 1 pack dry yeast
• 125 ml milk
• 25 g suar
• 1 pinch (s) salt
• 1 egg (s)
• 50 g butter

For the topping: 1

• 1 kg layered cheese, (quark)
• 1 teaspoon salt
• 125 g suar
• 2 tablespoon wheat flour
• 2 egg (s)
• 2 egg whites
• 125 g butter, slihtly browned

For the topping: 2

• 1 cup sour cream
• 2 egg yolks
• 2 tablespoon wheat flour

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Instructions

1. For the base, sieve the flour into a large bowl and add the yeast to a cup with warm milk and a little sugar.
2. Add sugar, salt, egg and room temperature butter to the flour. When the yeast has risen, add it to the flour and make a yeast dough out of it, keep it warm and let the dough rise.
3. In the meantime, prepare the topping 1 from 1 kg of layered cheese, 1 teaspoon of salt, 125 g of sugar, 2 tablespoons of flour, 2 eggs, 2 egg whites (not beaten) and the lightly browned butter (125g).
4. Then prepare the topping 2 from 1 small cup of sour cream, 2 egg yolks and 2 tablespoons of flour.
5. Roll out the risen yeast dough on a greased baking sheet. Spread the topping 1 on the yeast dough, then pour topping 2 over it. On top a few flakes of butter.
6. Push the baking sheet into the preheated oven and bake at 180 degrees bottom and top heat or 160 degrees hot air for about 45 minutes (until it gets flowers).