Otherby TheMealDBQuark and Rhubarb PieServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+100ml Milk10g Yeast1 tablespoon Sugar1 Egg25g Butter1/2 tsp Salt1/2 tsp Cardamom300ml Flour200g Sweet Quark1 cup RhubarbPinch SugarPinch CinnamonStepsStep-by-step0 of 12 done1Dissolve yeast with lukewarm (37C) milk and sugar2Add about half of the quantity of flour, mixed with salt3Beat the mixture for a short time. Sprinkle with a little flour , cover the bowl with a towel and place in a warm place to rise for ca 1 hour4Add additional flour, cardamom5add melted butter. Beat egg and leave ca 1 teaspoon for spreading.Add other beaten egg in to the dough6Knead the dough properly, until it separates from the bowl.7Sprinkle with a little flour , cover the bowl with a towel and place in a warm place to rise for ca 1 hour until dough is doubled in size.8Roll the dough to a square and put in centre quark. Turn edges on to the quark and roll again carefully to a rectangle.9Pour on to the rectangle rhubarb, sugar and cinnamon. leave one edge ca 2 cm empty. Roll and cut in to the equal slices. You should get ca 6-7 rolls. Empty edge turn under the roll as bottom.10Put roll in to the butter-spreaded springform pan, as flower. one roll in to the centre and others around. Let enough space to rise.11Coat buns with beaten egg before putting into the oven. Bate at 180C 20-30 minutes .12Decorate with icing sugar.NotesAll materials must be in room temperatureSource: TheMealDB
