John Myers
Ingredients for 7 servings:
- 150 g low-fat curd cheese
- 6 tbsp oil (organic sunflower oil)
- 50 g sugar
- ¼ tsp vanilla powder
- 1 pinch of salt
- 150 g buckwheat, ground
- 150 g corn, ground
- 1 bag of baking powder
- 50 g sultanas
- Butter, for the frying pan
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
gluten-free, egg-free, pan-baked
28 cm frying pan with lid Place the ingredients from quark to baking powder in a mixing bowl and knead vigorously for 4-5 minutes using a food processor or a hand mixer fitted with a dough hook. Finally, knead in the raisins. Shape rolls with wet hands and place them in the greased frying pan, leaving a gap between them. Place strips of baking paper (approx. 3 cm high and wide) in the rolls and close the lid. Place on a cold stovetop and bake for 35-40 minutes on level three of six. If you like, you can place a frying pan of the same size on top, turn it over and bake for a further 10-20 minutes. Variation: Quark and Oil Dough Rolls II You can also make the rolls using 1 sachet of dried yeast instead of baking powder, but you should let the rolls rest in the closed frying pan for approx. 60 minutes before baking.
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