Summary

Ingredients

• 1 kg flour
• 2 cubes yeast
• 8 tablespoon sugar
• 1 teaspoon salt
• 125 g butter
• 150 ml milk
• 400 g quince (n) puree
• 8 tablespoon cane sugar (for quince sauce)

Print Recipe Pin Recipe

Instructions

1. Put the flour in a bowl and make a well in the middle. Crumble the yeast into the hollow and sprinkle the sugar over it. Put salt only on the outer edge of the flour. Heat the butter in a saucepan, add the milk and extinguish with the quince sauce. Then pour the whole thing over the yeast, flatten it a little so that the yeast does not clump. Then knead everything together and let rise for about 20-30 minutes.
2. Then continue processing. Grease a large baking pan (or 2 small ones) and add the batter. Let go again until the volume has doubled.
3. Then bake in the preheated oven at 170 ° hot air for about 30-40 minutes.
4. Making quince puree:
5. Remove the fluff from the quince and rinse briefly. Remove the core and if necessary peel the quince, cook with the sugar until soft and puree.