Yeast Braid with Quark Filling

Summary

Ingredients

For the dough:

• 500g flour
• 250 ml milk, lukewarm
• 100 g suar
• 0.5 ½ cube yeast
• 75 g butter, soft
• 1 teaspoon salt
• 1 egg (s)

Also:

• 200 g low-fat quark
• 1 egg yolk
• 1 tablespoon sugar
• Flour, for the work surface
• 1 egg (s), for brushing

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Instructions

1. Dissolve the yeast with a little lukewarm milk and knead well with the remaining ingredients for the dough and cover in a warm place and let it rise up to twice its size.
2. Then sprinkle the work surface with flour and roll out the dough into a rectangle (approx. 1 cm thick).
3. Mix the quark with the egg yolk and sugar and spread on the yeast dough. Now roll up the dough tightly from the long side and place on a baking sheet lined with baking paper.
4. Cut the roll lengthways, wrap the strands tightly around each other and pinch the ends well. Whisk the rest of the egg and brush the braid with it. Bake at approx. 170 degrees for approx. 35 minutes (observe empirical values from your own oven!).
5. If you like, you can coat the finished, still warm plait with a sugar glaze.