Sweet coconut rolls made from quark and coconut oil dough

Ingredients for 1 servings:

• 150 g quark 20%, any other fat content is also possible
• 6 tbsp milk
• 6 tbsp, leveled coconut oil
• 75 g sugar
• 1 packet of vanilla sugar or vanilla sugar
• 300 g flour
• 1 packet of baking powder
• 1 egg yolk for brushing
• 1 tbsp cream or milk, for brushing
• e.g. granulated sugar, desiccated coconut, chocolate sprinkles for sprinkling
• n. B. Jam e.g. mango or passion fruit jam for filling

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegetarian; quick and easy; variable, approx. 12 rolls

Mix the quark with the milk, sugar, vanilla sugar, and coconut oil until smooth. Add half of the flour with the baking powder and mix in. Then knead in the rest of the flour with the dough hook. Tip: If the coconut oil is solid, you can take 0.5 heaped tablespoons from the jar and heat it briefly in the microwave or similar until it is liquid. Shape the finished dough into 12 equal-sized balls and place them on a baking tray lined with baking paper. Whisk the egg yolk with cream or milk. To sprinkle, flatten the ball slightly, brush with beaten egg yolk and cream or milk, and sprinkle with granulated sugar, desiccated coconut, chocolate sprinkles, etc. To fill the ball, make a well in the middle of the ball and fill the hole with approx. 1 teaspoon of jam. Then brush the edge with the egg yolk mixture. “Exotic” varieties such as jam and marmalade go well. For example, mango or passion fruit jam, or just whatever you have on hand. I like to make four with granulated sugar, four with desiccated coconut, and four with jam, and then place them on a baking sheet. Of course, you can also make just one type or combine jam and crumbles. Place the rolls on the middle rack of the oven at 180°C (top/bottom heat) and bake for about 15-20 minutes until golden brown.