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Quark buns

Quark buns


300 g wheat flour (Type 550)

1 packet of dry yeast

1 teaspoon salt

1 teaspoon baking malt

1 tablespoon olive oil

200 g quark

100 ml water

some flour to work with

Mixing bowl

Hand mixer with dough hook

Dough card

Baking paper

Baking tray


Put the wheat flour, dry yeast, salt, baking malt, olive oil and quark in a mixing bowl and then knead with the dough hook of a hand mixer for about 4 minutes. Only then add the water little by little until a smooth dough is formed. Then take the dough out of the bowl and place it on a floured work surface. Now form into large balls and let it rise covered for 1 hour.

After one hour, preheat the oven to 180 degrees Celsius and press the dough flat on the floured work surface and fold it several times. Form the folded dough into a roll and use a dough card to divide it into 6 to 8 equal pieces. Then shape the pieces into round rolls in your hands and place them on a baking tray lined with baking paper. Cut the rolls crosswise and let them rise covered again for 30 minutes.

After half an hour, the baking tray with the Quark buns can be put in the oven and baked for about 20 minutes until golden brown.

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