Quark Bun II
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 7) |
Ingredients
- 250 g buckwheat, round
- 50 g amaranth, round
- 150 g brown rice, round
- 1 pinch (s) salt
- 1 pinch (s) sugar
- 1 bag baking powder
- 1 teaspoon herbal salt, up to 2
- 500 g low-fat quark
- 100 g cheese, rated Gouda cheese
- 5 tablespoon milk
- Fat, for the frying pan
Print Recipe
Pin Recipe Instructions
- 28 cm frying pan with lid
- Mix all dry ingredients. Quark, Gouda cheese, milk, stir for 4-6 minutes at medium level, the dough will be very thin, but the rolls will rise better.
- With wet hands or a tablespoon, place the dough in portions, with space in between, in the greased frying pan, around which strips of baking paper (approx. 3 cm wide) are placed on edge.
- Close the lid, place on a cold hotplate and bake brown from the bottom for approx. 40 minutes from the bottom on level three of six possible levels, turn or put a frying pan of the same size on top, turn over, remove the upper pan and bake again for approx. 10-15 minutes Cool for approx. 20-30 minutes before slicing.
- Tip:
- For sweet rolls, increase the amount of sugar as required (approx. 50 g) and finally fold in 50 g of sultanas, then omit the Gouda cheese and 1-2 teaspoons of herbal salt.
- Own recipe
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