Melon roll

Ingredients for 1 servings:

• 500 g flour
• 175 ml milk, lukewarm
• 60 g butter
• 70 g sugar
• 1 tsp salt
• 75 g quark
• 20 g yeast, fresh
• 1 egg(s)
• 150 g chocolate, crushed
• 75 g sugar
• 100 g quark (low-fat quark)
• 50 g flour or starch
• 1 packet of vanilla sugar
• 1 pack of pudding powder, vanilla
• 400 g melon(s)

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

made from yeast dough with chocolate pieces

I never make a pre-dough because it works wonderfully for me without it and I don’t need it. But if you want to make one, you’re welcome to do so. Dissolve the yeast in lukewarm milk and add the sugar. Set aside for a moment. Mix the flour with the salt and briefly knead in the soft, but not too liquid butter. Add the quark and yeast milk and knead for at least 10 minutes. Let it rest for 1 hour. (I let my BBA do all of this). After it has rested, beat the yeast dough again vigorously and knead it. Chop the chocolate into small pieces and knead it in briefly. (It doesn’t matter if the chocolate runs a little into the dough, it doesn’t affect the taste.) Roll out on a floured surface into a rectangle, but not too thinly so that it doesn’t get soggy. For the filling, cut the melon into fine pieces and mix in a bowl with the quark, sugar, vanilla sugar and pudding powder. (I squeezed the melon a little beforehand so it wouldn’t be too watery.) If it’s too watery, add starch or flour. Stir briefly and pour it onto the rolled-out dough. Roll the dough tightly, starting from the longer side. Trim the ends and make a small slit in the top. Place on a greased baking sheet and let rise for another 15 minutes. Bake in a preheated oven for about 45 minutes at 165°C fan/convection oven (180°C top/bottom heat). It keeps well and is very, very moist.