Summary

Ingredients

• 220 ml milk
• 80 g butter
• 0.5 ½ cube yeast
• 500g flour
• 80 g suar
• 1 pinch (s) salt
• 0.5 tablespoon ½ oil
• 1 egg (s)

For covering:

• 45 g cornstarch
• 250 ml milk
• 80 g suar
• 1 vanilla pod, which the pulp
• 250 g quark
• 300 g currants

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Instructions

1. First make the yeast dough. To do this, put the milk with the butter in a saucepan and heat until the butter has melted. Let this mixture cool down until it is only lukewarm, then dissolve the yeast in it. Then put the flour, the sugar, the pinch of salt, the oil, the egg and the milk-butter-yeast mixture in a bowl and knead into a dough for at least 10 minutes. Cover the dough and let it rise for about 1 hour, the volume should have doubled.
2. For the topping, put the starch, milk, sugar and vanilla pulp in a saucepan and bring to the boil while stirring until a pudding is formed. Remove the saucepan from the stove and stir in the quark. Cover the quark pudding on the surface and allow to cool.
3. Roll out the dough into a large rectangle, spread the quark pudding on it and spread the currants over it. Roll the rectangle into a tight roll. Now freeze the roll for about 1 hour, this will create beautiful round snails later. Cut strips about 2.5 cm thick from the roll and place on a baking sheet lined with baking paper.
4. Bake in the preheated oven at 200 ° top / bottom heat for 25 minutes until they are golden brown.
5. They taste best fresh as soon as they have cooled down.