Thyme knot with chives quark

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Warm the milk lukewarm. Dissolve yeast in it. Knead yeast mixture with flour, 1/2 tsp. sugar, 5 tbsp. olive oil and 1 tsp. salt to a smooth dough.

2. 2

   Cover and leave to rise in a warm place for about 45 minutes until it has doubled in volume. On a floured work surface, knead the yeast dough again with floured hands, form into a strand and divide into 12 equally sized pieces. Form each piece into a roll of about 13 cm and knot it. Put knots on 2 baking trays lined with baking paper. Cover and leave to rise again for about 20 minutes. Wash the thyme, shake dry, pluck leaves from the stems and chop. Mix with 1 tsp. salt (or coarse sea salt) and pepper. Whisk the egg yolks and 2 tbsp. water. Spread the bread rolls with it and sprinkle with thyme-salt mixture.

3. 3

   Mix with 1 tsp. salt (or coarse sea salt) and pepper. Whisk the egg yolks and 2 tbsp. water. Spread the bread rolls with it and sprinkle with thyme-salt mixture. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-20 minutes. Remove the rolls and let them cool down. Wash the chives, dab dry and cut into rings. Mix quark, sour cream, 2 tablespoons oil and chives. Season with salt, pepper and 1 pinch of sugar. Pass the quark to the knots

4. 4

   Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-20 minutes. Remove the rolls and let them cool down. Wash the chives, dab dry and cut into rings. Mix quark, sour cream, 2 tablespoons oil and chives. Season with salt, pepper and 1 pinch of sugar. Pass the quark to the knots

5. 5

   waiting time approx. 2 hours

Nutrition Facts

KCAL
260 kcal

CARBS
33 g

FATS
9 g

PROTEINS
12 g