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Easy Quarkbrötchen Mit Rosinen (German Buns With Raisins)
Easy Quarkbrtchen Mit Rosinen
From the blogger: "These easy Quarkbrötchen (German sweet rolls or buns) are soft and tender and couldn’t be easier to make at home. They’re perfect for breakfast, brunch or to enjoy with afternoon coffee or tea. These German Brötchen (or “little breads” in English) are light and fluffy with a hint of cardamom and bursts of sweetness from the raisins. Delicious warm or at room temperature, these Quarkbrötchen mit Rosinen are perfect for breakfast, brunch or with a cup of afternoon coffee or tea. While sweet enough to eat plain, I like to serve them with butter and jam. Other serving options: Clotted Cream or German Pflaumenmus (Plum Butter)! Sidenote – you can freeze both of those treats so you always have them at the ready. These are special because they’re Brötchen mit Quark — made with plain Quark cheese, which is healthy and full of protein — and on the sweet side. Quark is super common in Germany and becoming more well-known in the US. Not a fan of raisins? No problem! I’ve made these German rolls with raisins and alternatively with a mix golden raisins and dried cranberries. You could also use dried currants, dried cherries or other dried fruit. Or just make them plain and enjoy with butter and jam! These German sweet rolls are super easy to make. You do, however, need to plan ahead so you have enough time to let the dough rise twice (first for 1 1/2 hours and then for 15 minutes). Most of the time needed for this recipe is hands-off. "
Preparation Time15 min
Chilling Time2 min
Cooking Time15 min
Cooking MethodOven
Ingredients
- 2 cups flour
- 1 cup sugar
- 2 teaspoons yeast
- 1 cup milk
- 1 egg
- 1 cup quark (plain)
- 1 teaspoon vanilla extract
- 1 teaspoon cardamom
- 1 pinch salt
- 1 cup raisins
- 1 egg yolk
- 1 tablespoon milk
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Add flour, sugar, yeast, milk, egg, Quark, vanilla, cardamom, and a pinch of salt to a mixing bowl.
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Using a stand or a hand mixer with the dough hook attachment, start mixing ingredients on low and then turn up to high for 5 minutes.
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Add raisins and continue mixing until just combined.
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Place dough in a clean, lightly oiled bowl. Cover with a towel and leave in a warm place until dough has doubled in size. This could take 1 1/2 hours (longer if it's cold).
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Turn dough out onto a floured surface and knead a few times until dough is smooth. It's ok to add a few sprinkles of flour if dough is sticky.
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Divide dough into 8 portions. If you have a scale you can weigh each portion to make sure they're about the same size.
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Place dough on a lined baking pan. Cover with a towel and let rest for 15 minutes.
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Pre-heat oven to 400F/200C.
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Add egg yolk and milk to a small bowl and mix with a fork.
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Use a pastry brush to brush the egg wash onto the tops of the Brötchen (you won't need all of the egg wash).
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Use a sharp knife to score the tops of the Brötchen.
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Place in center of oven and bake for 12-15 minutes.
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Let cool on a wire rack.
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Serve warm or at room temperature with butter and jam or German Plum Butter.
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These Brötchen are best served the day they're made but are still pretty good the next day. You can also freeze the baked Brötchen.
