Summary

Ingredients

• 100 g raisins, more if you like
• 125 g quark
• 1 egg white
• 1 egg (s)
• 1 pinch (s) salt
• 2 teaspoons vanilla sugar
• 80 g suar
• 0.5 ½ cube fresh yeast or 1 pack dry yeast
• 400 g flour, (wheat type 405)
• 125 g butter, alternatively mararine
• 4 tablespoons milk

For painting:

• 1 egg yolk
• 1 tablespoon milk

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Instructions

1. Heat the milk in a vessel in the microwave or in a saucepan and melt the butter or margarine in it, let it cool down a little and then crumble the yeast in and dissolve it with a fork. Mix flour carefully, if baked with dry yeast.
2. Knead all other ingredients except the raisins with the dough hook briefly on low, then on the highest level in about 5 minutes to form a smooth dough. Cover the dough and let it rise in a warm place until it has visibly enlarged. I heat the oven to 50 ° C, then turn off the temperature and let the dough rise there for about 20-30 minutes, covered.
3. Knead the dough again on a floured work surface or on baking paper and knead in the raisins. Shape the dough into a roll with a little flour and cut into 12 equal pieces. Shape each piece of dough into a round bun. Place the rolls on the baking sheet and let them rise again in a warm place until they have visibly enlarged.
4. Heating up the oven:
5. Top and bottom heat: 180 ° C
6. Hot air: 160 ° C
7. Mix the egg yolks with the milk and brush the rolls with them. Then bake for about 20 minutes.
8. Let cool on a wire rack.