Quark rolls

Ingredients for 1 servings:

• 11 g yeast
• 200 ml milk, lukewarm
• 4 tbsp sugar
• 2 eggs
• 2 egg yolks
• 400 g flour
• 50 g butter
• 2 packets of vanilla sugar
• 200 g quark, 9%
• 2 tbsp cream, 20%
• 3 tsp oil, neutral, for processing
• Flour for the work surface
• Powdered sugar for sprinkling

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 30 minutes

Russian recipe, in Russian: ватрушки з творогм

Heat the milk to lukewarm. In a saucepan, mix with the yeast and 2 tablespoons of sugar. Let stand for about 40 minutes. Beat 1 whole egg in a bowl. Melt the butter in a pan and stir into the egg. Add the milk-yeast mixture, 2 tablespoons of sugar, and 400g of flour and mix. Let rise for at least 1/2 hour, the longer the better. Meanwhile, for the filling, mix the quark with the cream, 2 egg yolks, and the vanilla sugar. Line a baking sheet with baking paper and preheat the oven to 180°C. After the rising time, knead the dough vigorously. Dust part of the work surface with flour and place the dough on it. Lightly coat another part of the work surface with oil. Moisten your hands with oil, take a piece of dough at a time, and roll it into hand-sized balls on the oiled surface. The dough should make enough dough for 11 balls. Flatten the small balls slightly and form a larger hollow to create a rim. Pour the quark filling into the hollow. Bake the rolls in the oven for about 20 minutes (the time also depends on the oven) until they are golden brown. Sprinkle with powdered sugar while still warm.