Wrapped Yeast Cake with Quark Filling
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the yeast dough:
- 100 g suar
- 0.5 teaspoon ½ salt
- 6 g dry yeast
- 440 g flour
- 90 g butter, soft
- 1 egg (s)
- 185 ml water, lukewarm
For the filling:
- 200 g double cream cheese
- 200 g low-fat quark
- 40 g vanilla suar, (Bourbon vanilla)
- 50 g raisins
- 1 egg yolk
For painting:
- 1 egg white
Print Recipe
Pin Recipe Instructions
- Mix the sugar, salt, yeast and 120 g flour. Add butter and water, stir for 2 minutes. Add egg and 90 g flour, stir well for another 2 minutes. Add 150 g flour and knead for 8-10 minutes, gradually adding the remaining flour. Keep kneading until all of the flour is incorporated. When the dough comes off the bowl with a silky sheen, cover and let rise to double the volume.
- Mix all ingredients for the filling together until smooth.
- Knock off the dough, shape it into a ball and let it rest for another 15 minutes. Then press it flat and roll it out on a lightly floured work surface into a rectangle of approx. 40 x 30 cm. Place the sheet of dough on baking paper. Spread the filling lengthways in the middle. Cut the excess dough on both sides into strips 2 - 3 cm wide. Alternately lay these strips diagonally over the filling from both sides so that each strip has two crossing points and a braided pattern results. Or just lay the strips at a slight angle and only overlap once.
- Cover and leave the wrapped cake to rise again, brush with egg white and bake in the oven preheated to 175 ° for 30 - 40 minutes until golden.
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