Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 250 g spelled flour (whole rain)
- 100 g potato flour
- 10 g raw cane suar
- 10 g bakin soda
- 8 g salt
- 250 g low-fat quark
- 45 g whipped cream
- 45 g mineral water
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 250 ° C top / bottom heat. Mix all ingredients except the low-fat quark, cream and mineral water and stir with a whisk to avoid lumps. Then add the remaining ingredients and knead into a smooth dough using the hand mixer with dough hook. It is best to use the lowest level when stirring, higher levels of stirring will only cause lumps to fly around. The dough looks very dry at first - this is normal - but over time it becomes smooth and cohesive. Shape the finished dough into 10 rolls of the same size by hand and place them on a baking sheet or wire rack lined with baking paper. You can cut the top of the bun as you like. Bake the rolls brown for 15 minutes at 200 ° C top / bottom heat and allow to cool on a wire rack.
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