October 13, 2012

Adding to the Brunch: Quarkschnecken (German Curd Rolls)

by Anja

Marjan's last week's article reminded me how much I love brunches and I got inspired to invite friends and family over for brunches way more often. It also made me think about my own brunch favorites and I realized there is this one recipe that I need to share with you: my beloved "Quarkschnecken".

They are so good, just slightly sweet, just enough to satify every sweet tooth, but not over-the-top as many other rolls, like cinammon rolls usually are. They are also easy to prepare, and even if you do not want to spend three hours before the brunch (I admire you, Marjan, for being such a great host), these rolls can be prepared in just half an hour.

I know that in some parts of the world it is hard to find curd, so you may have to improvise. Maybe try using ricotta cheese, greek yoghurt or fromage frais. I cannot guarantee for the outcome, but would assume all these alternatives will work just fine.

So, treat yourself and your loved ones to a nice brunch, including Marjan's many great ideas, and of course, these addicting rolls.


Ingredients:

150g (5 oz.) curd
5 tablespoons milk
1 egg
6 tablespoons vegetable oil
75g (about 1/3 cup) sugar
1 teaspoon vanilla extract
salt
300g (about 2 cups) all purpose flour
1 tablespoon baking powder

50g (about 1/4 cup) extra sugar
a handful or more of raisins
a handful or more of almond slivers

Preheat oven to 170°C/330°F
Mix curd, milk, egg yolk (save the white for later), oil, sugar, vanilla and salt. Slowly add flour and baking powder, one tablespoon at a time.

Roll out dough into a rectangular shape (less than 1cm/ half an inch thick).
With a fork slightly beat egg white, then spread onto the dough. Evenly sprinkle sugar, raisins and almonds, then roll together lengthwise.

Cut into slices, about 1cm/half an inch thick and place onto a baking tray, press down a little. Bake for about 20 minutes. Let cool.

Best enjoyed fresh!

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