Summary

Ingredients

For the cream: (vanilla cream)

• 1 vanilla pod (s)
• 250 ml milk
• 30 g cornstarch
• 1 egg yolk
• 50 grams sugar

For the dough:

• 250 g flour
• 50 grams sugar
• 150 g low-fat quark
• 50 g butter
• 1 egg (s)
• 40 ml milk
• 2 teaspoons baking soda
• salt

Also:

• 50 g suar for rollin
• 25 g vanilla suar for rollin
• Butter for brushing
• Flour for the work surface

Print Recipe Pin Recipe

Instructions

1. For the vanilla cream, cut the vanilla pod in half and use the back of a knife to scrape out the vanilla pulp. Remove a little of the milk and mix in the cornstarch and egg yolk well. Then bring the milk, sugar, vanilla pulp and vanilla pod to the boil in a saucepan. As soon as the milk starts to boil, stir in the starch mixture quickly. Bring the mixture to the boil again briefly until it begins to thicken. Remove the resulting pudding from the stove and remove the vanilla pod.
2. For the dough, put all the ingredients in a bowl and briefly knead together to form a dough. Not too long or it will be too sticky. Then roll out the dough in a rectangular shape on a floured work surface and cut into approx. 5 x 5 cm squares. Put a dollop of vanilla filling in the middle and fold the corners. Close tightly and shape into a ball with your hands. Then place the vanilla balls on a baking sheet lined with baking paper.
3. They are baked in a preheated oven at 180 ° C top / bottom heat for about 25 minutes.
4. Mix the sugar with the vanilla sugar. Brush the hot vanilla balls with butter and roll them in the sugar mixture. Finally, let the balls cool down completely and then eat them.
5. The sweet vanilla balls are an absolute vanilla dream. The loose dough is filled with a creamy vanilla pudding and has a sweet sugar crust. They also taste better than from the bakery. You can have them for breakfast, at a party or for coffee in the afternoon.
6. Makes 30 servings.