Recipes
140
Quark rolls
Preparation time: 45–55 minutes
10 rolls
Ingredients
250 g low fat quark
2 eggs
70 g sugar
2 tsp vanilla sugar
A pinch of salt
500 g white flour
5 tsp baking powder
100 g chopped walnuts
For glazing
Milk
To sprinkle on top
Sugar
Accessories
Baking tray/Gourmet perforated baking
tray
Method
Mix the quark, eggs, sugar, vanilla
sugar and salt. Then sieve the flour and
baking powder and gradually add to the
quark mix together with the chopped
walnuts.
Knead the dough by hand until it is
smooth and soft. Add a little more flour
if it gets sticky.
Shape the dough into 10 evenly sized
balls. Brush with milk, dip in sugar and
place on the baking tray or the Gourmet
perforated baking tray. Place in the pre-
heated oven.
Setting
Oven function: Moisture plus
Number/type of bursts of steam: 1
Temperature: 150–160 °C + pre-heating
Amount of water: approx. 100 ml
Shelf level: 2
1st burst of steam:
after placing food in the oven
Duration: 25–35 minutes
Tip
Homemade vanilla sugar:
cut a vanilla pod in half lengthways and
cut each half into 4-5 pieces. Place in a
lidded glass jar with 500 g of caster
sugar and leave for 3 days to absorb
the flavour. For an even more intensive
flavour scrape the pulp out of the
vanilla pod and add this to the sugar.
