Quark Mares with Rum Raisins
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 45 mins |
| Total Time | 3 hrs 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 170 g butter
- 120 g suar
- 3 egg (s)
- 250 g quark
- 1 lemon (s), grated zest it
- 1 tablespoon lemon juice
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 500 g flour, type 405
- 1 packet baking powder
- some powdered sugar
- some butter, melted
- 100 g raisins, (rum)
Print Recipe
Pin Recipe Instructions
- Mix the sugar with the tempered butter until frothy. Gradually stir in the eggs. Stir quark, grated lemon zest, lemon juice, a pinch of salt and vanilla sugar into the frothy mixture.
- Put the sifted flour mixed with the baking powder on the worktop, add the very liquid curd mixture and knead. If the dough sticks too much, add a little more flour. Knead in your own pickled or purchased rum raisins. Do not knead in with the machine, otherwise the dough will turn gray.
- Shape a loaf of bread and place in an oval bread frame or in a greased loaf pan on a baking sheet lined with baking paper and sprinkled with breadcrumbs or sugar.
- Preheat the oven to 170 degrees circulating air. Bake the bread for 45 minutes. Check the mares regularly after half an hour. If it becomes too brown, cover with aluminum foil. Test the degree of doneness with a wooden stick.
- Brush the still hot mares with melted butter and sprinkle with a lot of powdered sugar. Do not cut the mare until it has completely cooled down.
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