Stippmilch raisin corners

Ingredients for 1 servings:

• 300 g flour, light
• 1 tbsp baking powder
• 1 pinch of salt
• 2 tbsp sugar
• 200 g quark cream (stipp milk)*
• 100 g raisins
• 6 tbsp rapeseed oil
• 8 tbsp milk
• 1 pinch(s) cinnamon powder
• 1 pinch(s) vanilla powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

Westphalian-inspired coffee pastries

Mix the dry ingredients. Add the oil, Stippmilch (milk), and milk and knead. Add the raisins. Shape the dough into a rustic circle with your hands and place it on a baking sheet. Bake in a preheated oven at 175°C (350°F) for approximately 30-40 minutes. The Stippmilch (milk) corners are ready when the cake is well browned and no dough sticks to the skewer when tested. *Stippmilch is a Münsterland or Westphalian quark preparation. It can be bought in Münster and Westphalia. If you can’t find it, you can make it like this (use leftovers for a dessert with pumpernickel or strawberries – see also the database): Mix 500g quark, 300g yogurt, vanilla, and 2 teaspoons of sweetener (honey, maple syrup, sugar) until smooth. Stir in up to 150ml milk until slightly smoother. Fold in 200ml of stiffly whipped cream.