Summary

Ingredients

• 300 grams flour
• 1 packet baking powder
• 150 g low-fat quark
• 100 ml milk
• 100 ml oil
• 100 g suar
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 200 g hazelnuts or almonds, round
• 1 egg (s)
• 1 packet vanilla sugar
• 5 tablespoon milk
• Flour for the work surface

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Instructions

1. Process all ingredients up to a pinch of salt with the dough hook on the highest setting in about 1 minute (not too long, otherwise the dough will stick). Then shape into a roll on the floured work surface. Roll out the dough into a rectangle of approx. 40 x 35 cm, spread the filling, leave approx. 1 cm free at the edge.
2. For the filling, mix the nuts with the egg and vanilla sugar. Add the milk by spoonfuls, it must be a tough but spreadable mass.
3. Roll up the dough from the longer side and cut the roll once lengthways with a sharp knife, making sure that the roll is divided exactly in the middle.
4. Loop the strands of dough around each other with the dough side down, place them in a braid on a baking sheet, press the ends together firmly. Bake the braid at 175 ° C top / bottom heat for about 45 minutes. Cover, if necessary, after 25 minutes.
5. For the vegan version, replace the quark with 125 g soy yoghurt and the milk with 100 ml vanilla soy milk. Just leave out the egg in the filling and use more soy milk. If you replace the quark with 125 g vanilla soy yoghurt, you have to use approx. 50 - 80 g more flour so that the dough does not become too runny
6. The dough can also be used as a base for a fruit cake with streusel, as an alternative to the yeast dough.