Servings
Units
Prep Time
40 minutes
Cook Time
25 minutes
Directions
-
1
Sift the flour into a bowl and make a well in the center. Add the yeast, 1 tsp sugar, and 2-3 tbsp lukewarm milk into the well. Cover and let sit for 5-10 minutes until foamy. Then add the remaining milk, sugar, salt, butter, and egg. Knead into a smooth dough. Cover and let rise in a warm place for about 1 hour until doubled in size.
-
2
Divide the dough into seven equal balls (about 75 g each). Roll each ball into a circle (about 15 cm). Lightly press a 10 cm baking ring into the center to mark.
-
3
Make several small cuts around the mark. Fold each cut strip over in a crisscross pattern (alternating left and right) to create a braided look.
-
4
Place the shaped circles into greased 10 cm baking dishes. Cover and let rise for another 30 minutes. Press the cuts down gently with your fingers.
-
5
Brush the braided edges with the beaten egg yolk. Add the quark filling to the center of each wreath.
-
6
Add three small dots of jam on top of the quark filling and gently swirl with a toothpick to create a marbled effect.
-
7
Bake in a preheated oven at 180 °C for about 25 minutes until golden brown.
-
8
After baking, cover the warm wreaths with a clean towel and let cool. Dust with powdered sugar and garnish with fresh berries before serving.
Video
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FAQ
Quark Wreaths Questions
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