Quark braid Toshkent II

Ingredients for 1 servings:

• 500 g spelt – whole grain, ground
• 1 bag(s) of yeast (dry yeast)
• 40 g fructose
• 1 pinch of salt
• ½ tsp vanilla powder (bourbon)
• 1 lemon(s), untreated, grated peel
• 60 g margarine, unhydrogenated
• 125 ml milk
• 125 ml mineral water, carbonated
• 1 banana(s) (approx. 130 g peeled)
• Flour and dusting flour
• 150 g quark to 200 g low-fat quark (not all of it was used)
• 1 banana(s), puree
• 30 g fructose
• ½ lemon(s), untreated, grated peel

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

egg-free

Ingredients for the dough: first mix the dry ingredients a little. Puree the banana in the milk and water and add to the dry dough along with the margarine. Knead well on a low speed for 5-8 minutes. Sprinkle with a little flour so that the dough does not dry out while proving. Set aside in a warm place to prove for about 60 minutes. Preheat the oven to 30-40°C (top and bottom heat), leave the door slightly open. Roll the dough out flat and thinly. Mix the ingredients for the filling and spread it thinly over the dough. You didn’t need all of it (if it’s applied too thickly, it will all collect in one place while baking). Roll it up and divide it into two strands, or three if you like. Braid the dough and let it prove again on a baking tray lined with baking paper for about 30 minutes. Or place it in a 35cm loaf tin lined with baking paper. This will increase the baking time a little; do the needle test. Bake in a cold oven at 160°C (fan oven) for about 50 minutes. Conclusion: It turned out huge, approx. 34 x 18 x 6-7 cm + not too sweet either.