Quark – Yeast Plait
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 350 g wheat flour, (type 550)
- 10 g yeast, (fresh)
- 1 teaspoon sugar
- 1 teaspoon salt
- 50 ml milk, lukewarm
- 250 g quark, (40%)
- 80 g suar
- 1 egg (s)
- 50 g butter, soft
- 1 egg yolk
- some condensed milk
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast together with 1 teaspoon salt and 1 teaspoon sugar in the milk. Let stand briefly.
- Sift the flour into a bowl.
- Mix the quark with the egg and sugar well and add to the flour. Add the yeast milk and butter and work with the dough hook of the food processor into a homogeneous dough. This takes at least 10, better still 15 minutes.
- Cover with a damp kitchen towel and let rise in the warm for at least 60 minutes. The dough should have enlarged noticeably.
- Put the dough from the bowl on a floured surface. Divide into three equal pieces. Make 3 strands of the same length from these and braid them into a braid. Place the braid on a baking sheet that has been greased or lined with baking paper.
- Mix the egg yolks with a little condensed milk and a pinch of salt and sugar. Brush on the braid.
- Let the braid rise for at least half an hour.
- In the meantime, preheat the oven to 170 degrees hot air (190 degrees top-bottom heat).
- Bake the quark braid on the middle rack for about 40 minutes until golden brown.
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