Blackberry-vanilla rolls

Ingredients for 1 servings:

• 15 g fresh yeast
• 80 g sugar
• 100 ml milk, lukewarm
• 50 g quark
• 2 egg yolks
• 500 g flour
• 1 tsp salt
• some vanilla powder
• 80 g butter, melted
• 45 g cornstarch
• 250 ml milk
• 200 g quark
• 100 g sour cream
• 80 g sugar
• 3 tsp vanilla extract
• 2 egg yolks
• 200 g blackberries

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours 15 minutes

First, mix the yeast with a splash of warm milk, 2 tablespoons of flour, and 1 tablespoon of sugar to make a starter dough. The consistency should be mushy. Cover the starter dough and place it in a warm place. Wait for about 15-30 minutes until it has risen nicely. Once the starter dough has formed plenty of air bubbles, add the remaining flour, sugar, milk, quark, melted butter (make sure it’s no longer hot), egg yolks, salt, and a little vanilla. Knead the dough until it comes away from the bowl and is nice and smooth. Form the dough into a ball and place it in a lightly greased bowl. Cover and let it rise in a warm place for about 2 hours. You can also preheat the oven to 30°C and place it in the oven. Preheat the oven to 180°C (top/bottom heat). In the meantime, prepare the filling. Place the milk, sugar, and vanilla extract in a saucepan and bring to a boil while stirring. When the mixture is boiling, remove the pan from the heat and stir in the egg yolk (not absolutely necessary, but it makes the mixture yellower and creamier), then mix in the quark and sour cream. Cover the surface of the mixture with plastic wrap and let it cool. Transfer the risen dough to a floured surface and roll it out into a rectangle. Spread the filling on top and scatter the berries on top. Roll up the dough. Depending on how large you want the snails to be, roll them up either from the long or short side. Using a sharp knife, cut slices about 1 cm thick and place them on a baking sheet lined with baking paper. You can let them stand for a while to allow them to rise a little more. Bake in the preheated oven on the middle rack for about 15-30 minutes, depending on the size. When the snails come out of the oven, I always brush them with a little sugar water. To do this, simply mix a cup of water and a tablespoon of sugar and spread some of it on the snails. This gives the snails a beautiful shine and makes them even juicier.