Raisin chocolate buns

Ingredients for 1 servings:

• 25 g fresh yeast
• 400 g wheat flour type 405
• 150 g sultanas
• 1 egg yolk
• 1 egg(s)
• 150 g cane sugar
• 150 g low-fat curd cheese
• 1 tsp salt
• 50 g chocolate, baking-proof
• 75 g butter
• 2 bottles of lemon flavor

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours

sweet Sunday quark bread, for a bread baking pan

In a mixing bowl, add the flour, egg yolks, brown sugar, quark, salt, melted butter, and baking flavor. Add the fresh yeast, which has been dissolved in 40°C warm water (about 50 ml) with a pinch of sugar, to the mixing bowl and mix using a hand mixer with two dough hooks at low speed. Gradually add enough warm water until the dough has a smooth consistency. Slowly increase the speed of the dough hooks and mix at medium speed for 5 minutes until smooth. Now gradually add the chocolate pieces and sultanas while the dough hook is turning. Continue kneading at a slow speed for about 1 minute until the dough no longer sticks to the inside of the mixing bowl. Let the dough rest for about 30 minutes. After the resting time, shape the dough into a ball on a floured surface, then roll it out into a long ball and place it in a greased or parchment-lined bread pan and brush with the beaten egg. Preheat the oven to 200°C fan/convection oven. Let the dough rise until it has roughly doubled in size. Score the surface of the dough with a sharp knife and place the loaf pan on the oven rack on the second shelf from the bottom. Reduce the temperature to 180°C and bake for 30 minutes. Remove the finished Stuten from the oven, let it rest in the pan for 20 minutes, then turn it out onto a wire rack and let it cool. Serve with butter and homemade ginger jam for a Sunday treat.