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Yeast – Quark – Easter braid

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Ingredients for 4 servings:

  • 200 g flour (whole wheat flour)
  • 150 g flour (wheat flour)
  • 50 g sugar
  • 1 tsp lemon zest
  • 1 point yeast (dry yeast)
  • 40 g margarine
  • 150 ml milk
  • 250 g quark (low-fat quark)
  • 50 g sultanas

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Combine the flour, sugar, lemon zest, and dried yeast in a large bowl. Dissolve the margarine in lukewarm milk and knead it with the quark into a smooth dough. Let it rise in a warm place until almost doubled in size. Then add the sultanas and knead the dough again. Form the dough into three 30 cm long rolls and braid them. Let rise for another 20 minutes on a baking tray lined with baking paper, then bake at 175 degrees Celsius (Gas Mark 2) for about 30 minutes. Makes 20 loaves. Tip: For a light yellow braid, use only 350 g of Type 405 flour; for coloring, add a sachet of saffron powder.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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