Quark rolls with currants

Ingredients for 10 servings:

• 220 ml milk
• 80 g butter
• ½ cube of yeast
• 500 g flour
• 80 g sugar
• 1 pinch of salt
• ½ tbsp oil
• 1 egg(s)
• 45 g cornstarch
• 250 ml milk
• 80 g sugar
• 1 vanilla pod(s), including the pulp
• 250 g quark
• 300 g currants

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 10 minutes

First, make the yeast dough. To do this, combine the milk and butter in a saucepan and heat until the butter has melted. Let this mixture cool until it is just lukewarm, then dissolve the yeast in it. Next, combine the flour, sugar, a pinch of salt, oil, egg, and the milk-butter-yeast mixture in a bowl and knead for at least 10 minutes until a dough forms. Cover the dough and let it rise for about 1 hour; it should have doubled in size. For the topping, combine the cornstarch, milk, sugar, and vanilla seeds in a saucepan and bring to a boil, stirring constantly, until a pudding forms. Remove the pan from the heat and stir in the quark. Cover the surface of the quark pudding and let it cool. Roll out the dough into a large rectangle, spread the quark pudding on top, and scatter the currants on top. Roll the rectangle into a tight log. Freeze the log for about 1 hour; this will create beautiful, round snails. Cut strips about 2.5 cm thick from the roll and place them on a baking sheet lined with parchment paper. Bake in a preheated oven at 200°C (top/bottom heat) for 25 minutes, until golden brown. They taste best fresh, once cooled.