Quark – Streuseltaler with Apricots
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 2 hrs 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 125 ml milk
- 575 g flour
- 0.5 ½ cube yeast, fresh
- 160 g suar
- 225 g butter
- 3 egg (s)
- 1 pinch (s) salt
- 2 packs vanilla sugar
- 1 can apricot (s), (425 ml)
- 250 g quark, (low-fat quark)
- 125 g powdered suar
- 0.5 ½ lemon (s), juice it
Print Recipe
Pin Recipe Instructions
- Put 300 g flour in a bowl, make a well in the middle. Crumble in the yeast, add 20 g sugar and lukewarm milk. Mix with a little flour from the edge and cover and let rise for approx. 15 minutes.
- Melt 75 g fat, let cool down lukewarm.
- Add 20 g sugar, 1 egg, salt and melted fat to the pre-dough, knead until smooth and let rise for approx. 30 minutes.
- For the crumble dough, melt 150 g of fat, mix 275 g of flour with 80 g of sugar and 1 packet of vanilla sugar. Pour in the fat and knead everything to make crumbles.
- Mix the quark with 40 g sugar, 1 packet of vanilla sugar and 2 eggs.
- Knead the yeast dough again and divide into 8 pieces. Roll out each piece in a round shape (approx. 12 cm in diameter). Place 4 dough coins on a baking tray lined with baking paper. Spread the quark mixture on top and cover with apricots. Spread the sprinkles on top. Bake each tray in a preheated oven (200 ° / convection 175 °) for 15-20 minutes.
- After cooling, mix powdered sugar with lemon juice. Spread on the thalers and let dry.
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