in

Mares – Yeast Pastries

5 from 5 votes
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Dinner
Cuisine European
Servings 8 people
Calories 22 kcal

Ingredients
 

Also:

  • 10 g Yeast fresh
  • 5 g Salt
  • 70 g Sugar
  • 1 Egg
  • 1 Egg Whites
  • 60 g Ice cold butter in pieces
  • 150 g Quark 40% fat
  • Zest 1 lemon
  • 510 g Wheat flour type 550
  • 1 teaspoon Vanilla flavor
  • 1 Egg yolk
  • Milk
  • 1 pinch Sugar
  • 1 pinch Salt
  • Granulated sugar
  • Sliced ​​almonds

Instructions
 

  • For the pre-dough, first mix the yeast with lukewarm milk and 10 g sugar and dissolve it. Then add about 50 g of flour, mix and let rest for 30 minutes
  • Mix all ingredients for the dough (except butter and salt) with the pre-dough and knead for at least 10 minutes with the dough hook to form a smooth dough.
  • After about 5 minutes, add the cold butter and salt and continue kneading.
  • Now shape the dough into a ball, oil lightly and cover and let rise for about 1-2 hours. The dough should have risen clearly.
  • During the walking time, stretch and fold the dough once, after about 1 hour. I then left the dough covered in the refrigerator overnight, at around 5 ° C. The next day, let the dough acclimate for about 1 hour at room temperature.
  • Divide the dough into 2 parts. Shape into balls or act and let rest for 10 minutes. Then form 2 strands of about 40 cm. Wrap them together like a cord and place them in the baking pan.
  • Whisk the egg yolks with a little milk, salt and sugar. Brush the mares with it and cover again and leave to rest for 1.5 to 2 hours.
  • Preheat the oven to 220 ° C O / U heat.
  • Brush the mares with the rest of the whisked egg and sprinkle with granulated sugar and sliced ​​almonds.
  • Now place the mares in the bottom shelf of the oven and immediately turn the heat down to 180 ° C. Bake the mares for 30 - 40 minutes, depending on the baking pan. If necessary, cover after 20 - 30 minutes so that it does not get too dark.
  • After the baking time, take the mares out of the mold and let them cool down on a wire rack. Cover with a cloth.

Nutrition

Serving: 100gCalories: 22kcalCarbohydrates: 5g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Crockpot: Hearty Pea Soup with Sausages

Mixed Salad with Turkey Strips