Summary

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

1. 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.
2. Mix all ingredients for the filling together until smooth.
3. 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.
4. 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.