Easter pince-nez with quark brioche dough

Name: Easter pince-nez with quark brioche dough
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 125 ml + 1 tsp milk; 50 g Butter; 1 1/2 cubes (42 g each) fresh yeast; 100 g Birch sugar; 100 g Low-fat curd; 2 Eggs (size M); 550 g Flour; 7-10 Tbsp Salt; 2 TABLESPOONS Sugar crystals; 7-10 Tbsp Icing sugar; baking paper

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

125 ml + 1 tsp milk
50 g Butter
1 1/2 cubes (42 g each) fresh yeast
100 g Birch sugar
100 g Low-fat curd
2 Eggs (size M)
550 g Flour
7-10 Tbsp Salt
2 TABLESPOONS Sugar crystals
7-10 Tbsp Icing sugar
baking paper

Directions

1
Melt butter, add milk, warm lukewarm and dissolve yeast in it. Mix sugar, yeast milk and quark with a whisk. Stir in 1 egg. Add flour with 1 pinch of salt and knead with the dough hooks of the hand mixer for about 5 minutes to a smooth dough. Cover the dough and let it rise in a warm place for about 45 minutes
2
Divide the dough into 12 pieces of equal size and form into balls. Place the balls on 2 baking trays lined with baking paper, score them lightly crosswise and let them rise covered for another 10 minutes. Mix 1 egg with 1 tsp. milk and coat the balls with it. Sprinkle the balls on a baking tray with sugar crystals
3
Place an ovenproof dish with boiling water in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) and push the balls into the oven one by one, sheet by sheet. Bake for about 18 minutes until golden brown. Take out and let cool down. Dust the unspread rolls with icing sugar. Best served lukewarm with crème fraîche and jam
4
Waiting time approx. 1 hour