Summary

Ingredients

• 500 g spelled flour, type 1050, more if required
• 30 g yeast
• 200 ml water, lukewarm
• 1 teaspoon cane sugar
• 1 teaspoon, leveled salt
• 2 teaspoons lemon peel, grated
• 50 g butter, soft
• 250 g quark, 20% fat
• 4 tablespoon honey, more liquid
• 150 g raisins, possibly pickled in rum
• 3 tablespoon milk, for brushing

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Instructions

1. Put the flour in a bowl, mix the crumbled yeast, the cane sugar and the water with a little flour in the middle to form a pre-dough. Let it go for 15 minutes. Then knead the remaining ingredients, except for the raisins, first with the dough hook of the mixer, then with your hands. If the dough sticks, add a little more flour. Cover with a damp tea towel and let rise for about 45-60 minutes. Then knead in the raisins, which you can put in rum beforehand if you like. Shape 12-16 rolls with floured hands and let rise briefly on the baking sheet. Brush with milk and bake for about 25 minutes. Top / bottom heating 200 °, hot air 180 °
2. Note:
3. Don`t be put off by the fact that the dough is quite sticky. The rolls taste very tasty and can also be modified with chocolate drops or chopped chocolate instead of raisins.