Easter boys from quark oil dough

Name: Easter boys from quark oil dough
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 25
Ingredients: 500 g Raisins; 1 egg (size M); 1/8 l Milk; 100 ml Oil; 2 packages Vanillin sugar; 50 g Sugar; 400 g Low-fat curd; 500 g Flour; 1 package Baking Powder; 1 package (100 g) Citation; 150 g chopped almonds; 2 TABLESPOONS Apricot Jam; 30 g Sugar crystals; baking paper

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 25

500 g Raisins
1 egg (size M)
1/8 l Milk
100 ml Oil
2 packages Vanillin sugar
50 g Sugar
400 g Low-fat curd
500 g Flour
1 package Baking Powder
1 package (100 g) Citation
150 g chopped almonds
2 TABLESPOONS Apricot Jam
30 g Sugar crystals
baking paper

Directions

1
Wash and drain the raisins. Mix egg, milk, oil, vanillin sugar, sugar and quark. Mix flour and baking powder, add and knead to a smooth dough. Dab raisins dry.
2
Chop the lemon month a little finer. Knead raisins, almonds and candied lemon peel into the dough. Cut the dough in half and form into two rolls (approx. 60 cm long) with well floured hands. Twist the rolls into each other and lay them in a wreath.
3
Place on a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes, remove from oven. Heat up the apricot jam, pass through a sieve and after about 10 minutes spread on the warm wreath.
4
Sprinkle with sugar crystals. Makes about 25 pieces.