Franconian Käseplootz Gerold

Ingredients for 1 servings:

• 500 g flour
• 1 packet of dry yeast
• ½ tsp salt
• 250 ml milk, lukewarm
• 1 egg(s)
• 50 g sugar
• 80 g liquid margarine
• 500 g quark
• 2 cups of sour cream, 200 g each
• 2 cups of sweet cream, 200 g each
• 200 g sugar
• 125 g liquid margarine
• 1 egg(s)
• 1 egg white
• 3 tbsp flour
• 80 g raisins
• 2 tbsp milk
• 1 egg yolk
• Cinnamon powder

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 45 minutes

for a baking tray

Knead the flour, dried yeast, salt, milk, egg, sugar, and margarine into a yeast dough, cover, and leave in a warm place for 1 hour until it has visibly increased in size. Once the dough has rested, spread 300g of it evenly on a baking tray, 0.5cm thick. Use the rest to make something like an apple plootz. For the topping, put the quark, sour cream, cream, sugar, margarine, egg, egg white, flour, and raisins in a bowl and mix. Spread this mixture over the yeast dough. Mix the egg yolk with 2 tablespoons of milk and spread it over the topping, then sprinkle with cinnamon powder. Place the plootz on the middle rack of an oven preheated to 180°C (top/bottom heat) and bake for about 45 minutes.