Tipsy Quark Rolls
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g flour
- 1 bag baking powder
- Sugar to taste
- 1 pinch (s) salt
- 1 lemon (s), the zest, grated
- 1 egg (s)
- 250 g quark
- 1 egg yolk
- 0.5 ½ pack raisins
- Rum, enough to cover the raisins
Print Recipe
Pin Recipe Instructions
- The evening before I make the quark rolls, I put the raisins in rum. No matter how many raisins you take, they must be lightly covered by the rum and stand covered in a warm place. The sooner you put them in, the thicker and juicier they will be.
- Sift the flour with baking powder, add sugar to taste, lemon zest, egg and quark to form a dough. When the batter is ready, add the raisins. Shape bread rolls (the size is a matter of taste), place on a baking tray lined with baking paper, brush with egg yolk and bake on medium heat (depending on the type of stove / setting) until golden brown. The rolls taste best when they are fresh (lukewarm).
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